Sometimes you just want a light and easy side dish to accompany your Thanksgiving meal. And this hash is quite possibly the easiest thing to throw together. Enjoy this any night of the fall/winter, but there really is no harm in including it for that family celebration this weekend – if only just to be sure you actually get to hang out with the family, rather than slaving away in the kitchen.
Butternut Squash, Rutabaga, & Brussels Sprout Hash
Makes 4 Servings
- 2 cups brussels sprouts, halved (the really small ones can be left whole)
- 2 cups butternut squash, peeled, 1/2 – 1 in cubes
- 2 cups rutabaga, peeled, 1/2 – 1 in cubes
- 1 large clove garlic, smashed, roughly chopped
- 2 – 3 good pinches coarse salt
- A good hefty pinch of freshly cracked black pepper
- A couple good turns of the bowl with extra virgin olive oil
- A sprinkle of fresh thyme leaves
Preheat oven to 400F.
In a large mixing bowl, toss together sprouts, butternut squash, rutabaga, garlic, salt, pepper, and olive oil.
Evenly spread the vegetables onto a parchement or aluminum foil – lined baking sheet. Roast in the oven for 40 – 45 minutes, taking them out to toss them half way through. You want them nice and golden brown, and even a little darker for the best flavour.
Once they come out of the oven, taste them – I sprinkled a small pinch of finishing salt on top, just boost the flavour, and a bit of fresh thyme leaves.