Roasted Fall Veggie Sheet Pan with Prunes + Proscuitto


4 cups cubed butternut squash
4 cups chopped Brussels sprouts
1 cup California prunes, roughly chopped
1 package prosciutto, roughly chopped
1 heaping tbs minced garlic
1 – 2 tbs chopped rosemary
Olive oil


  1. Preheat oven to 400.
  2. Add butternut squash and Brussels to a medium size bowl. Toss with olive oil, garlic, rosemary and salt.
  3. Pour squash and Brussels onto sheet pan. Add chopped prunes and prosciutto, and mix. Spread out evenly across pan.
  4. Cook for 40 minutes on 400, or until desired roast has been achieved.

BAM. How long did that prep take you? Less than 10 minutes. One bowl, one cutting board, and one sheet pan to clean up after. Could it get easier than that?