Empty My Fridge
One-Hour Sheet Pan Thanksgiving Sides
Ingredients
- Butternut squash · peeled diced1
- Thyme1 tsp
- Onion · thinly sliced1
- Brussels sprout · trimmed1 packet
- Walnut½ cups
- Cherry · dried½ cups
- Maple syrup2 tbsp
- Olive oil2 tbsp
- Dijon mustard1 tsp
- Round potatoes + olive oil and salt1 ½ lb
- Garlic6 cloves
- Butter¼ cups
- Milk¼ cups
- Sour cream¼ cups
- Saltto taste
- Turkey
- Chef's Cupboard Stuffing Mix
- Cranberry sauce
- Oven Fresh Hawaiian Sweet Rolls
Instructions
- Preheat the oven to 425°F.
- Put the squash and potatoes with their seasonings on a sheet pan or roasting pan. Put the Brussels sprouts with their seasonings on another pan, cut side down.
- Roast the squash and potatoes for 15 minutes.
- Add the Brussels sprouts to the oven and roast both pans for another 20 to 30 minutes. In the last 5 minutes or so, add the walnuts and cherries to the Brussels sprout pan to toast them.
- Season to taste.
- Toss the roasted Brussels sprouts with maple syrup, olive oil and Dijon mustard, then season to taste.
- Mash the potatoes by hand or with a stand mixer until broken down. Add the roasted garlic, butter, milk or broth, and sour cream, then season to taste.
Summarized from Pinch of Yum's video. Watch it for the details.
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GarlicOnionMilkSour creamWalnutCherryTurkeyButternut squash
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