Three sheet pan thanksgiving sides made easy with minimal prep. Roasted Spiced Acorn Squash, Maple Mustard Broccoli and Herbed Carrots all in under one hour!
Preheat the oven to 400°F. Toss carrots and 1 TBSP olive oil on a sheet pan. Sprinkle with herbs, salt and pepper. Place broccoli on a sheet pan, toss in 1 TBSP olive oil, sprinkle with salt. Lay squash slices on a sheet pan. Brush both sides with 1/2 the mixture of melted butter, syrup and spices. Roast carrots and broccoli for 15 minutes. Add acorn squash to the oven. Roast all pans another 20 -30 minutes. At the last 10 minutes or so, brush remaining half of butter mixture on the squash, sprinkle the cranberries on the broccoli and add the walnuts to the squash - to get everything hot and toasty.
Roasted Herb Carrots
Ready to go right out of the oven!
Maple Mustard Broccoli with Cranberries
In a small bowl, whisk the maple syrup, olive oil and Dijon. Drizzle over the broccoli and toss.
Spiced Acorn Squash with Walnuts
Ready to go right from the oven
To Serve:
Pile your Roasted Herb Carrots, Maple Mustard Broccoli with Cranberries and Spiced Acorn Squash with Walnuts onto platters and serve with everything else you love to eat on Thanksgiving!