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–+ servings
Cubes of Fall Veggies on a Sheet Pan

Fall Roasted Vegetables with Prunes + Proscuitto

Shannon, Much Most Darling
Enjoy fall's best flavors in this simple sheet pan recipe for roasted vegetables with California Prunes and prosciutto. This easy recipe from Much Most Darling will leave your tastebuds satisfied.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Entree, Lunch, Side Dish
Cuisine Holiday, Quick & Easy
Servings 4
Calories 215 kcal

Ingredients
 
 

  • 4 cups cubed butternut squash
  • 4 cups chopped Brussels sprouts
  • 1 cup California Prunes roughly chopped
  • 3 ounces prosciutto roughly chopped
  • 1 TBSP minced garlic
  • 1-2 TBSP chopped rosemary
  • Olive oil
  • Salt

Instructions
 

  • Preheat oven to 400F (205C).
  • Add butternut squash and Brussels to a medium-size bowl. Toss with olive oil, garlic, rosemary and salt.
  • Pour squash and Brussels onto sheet pan. Add chopped prunes and prosciutto, and mix. Spread out evenly across pan.
  • Cook for 40 minutes on 400F (205C), or until desired roast has been achieved.

Notes

With one bowl, one cutting board, and one sheet pan to clean up after, could dish duty get any easier? For more easy recipes, check out this roundup of healthy and quick dinner ideas!

Nutrition

Calories: 215kcalCarbohydrates: 52gProtein: 6gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 1mgSodium: 42mgPotassium: 1164mgFiber: 9gSugar: 22gVitamin A: 15901IUVitamin C: 105mgCalcium: 126mgIron: 3mg
Keyword fall, Much Most Darling, roasted vegetables, sheet pan
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