On Monday, our office had our annual Thanksgiving luncheon. The turkey, dressing & mashed potatoes are catered in and served by our senior leaders. The rest of the menu is brought in by employees, potluck style. I signed up to bring roasted veggies.

So, at 5:50 am on Monday I was loading a sheet of veggies into the oven. Along the way I snapped this pic & shared to Facebook, as captioned below.

Early morning roasting…cider glazed butternut squash, Brussels sprouts & cranberries to take for today’s office Thanksgiving lunch…

Not long after posting the pic, a friend asked for the recipe which I then shared – as the day progressed, the recipe was shared by others & based on comments it appears this colorful dish may make an appearance at several Thanksgiving tables next week.

So, on this Thursday before Thanksgiving, it seemed appropriate to share this 3 ingredient pan for Three Things…

  1. Butternut Squash
  2. Brussels Sprouts
  3. Cranberries

I made a cider honey “dressing” to toss the veggies in which provided a bit of a glaze as the pan roasted.

Glaze: Olive oil + Cider-honey vinegar (or cider vinegar + a dribble of honey) + Fresh ground black pepper + Garlic salt + A dash of powdered ginger [Note: no measuring – but this probably totaled about 1/2 cup]

Since I was roasting these early on a Monday morning, I tossed the squash & sprouts with the glaze the night before & kept in the fridge.

To roast: Set oven to 425. Spread squash & sprouts on baking sheet. Roast @ 425 for 20 min. Stir the sheet & increase temp to 450. Roast for about 12 min. Stir & add a couple handfuls of cranberries. Roast for about 6 min. Enjoy!

After the luncheon, there was less than a serving spoon of leftovers – I think they were a hit! This is a favorite trio for autumn roasting for me – the seasonings may vary each time I prepare a sheet full of this goodness – but its always a simple & satisfying side dish.

Linking up with Carole & Kat for Three on Thursday…