One-Hour Sheet Pan Thanksgiving Sides

• butternut squash, peeled and diced, + olive oil and salt↗1
• Simply Nature Organic Thyme Leaves↗1 teaspoon
• small onion, thinly sliced↗1
• package brussels sprouts, trimmed and cut + olive oil and salt↗1
• Southern Grove Walnuts↗0.5 cup
• Southern Grove Dried Cherries↗0.5 cup
• Specially Selected 100% Pure Maple Syrup↗2 tablespoon
• olive oil↗2 tablespoon
• Dijon mustard↗1 teaspoon
• round potatoes + olive oil and salt1.5
• cloves garlic, + olive oil and wrapped in foil↗6
• Countryside Creamery Salted Butter↗0.25 cup
• broth or milk0.25 cup
• Friendly Farms Sour Cream↗0.25 cup
• kosher salt to taste (I used about 1 teaspoon)↗
• Butterball Turkey
• Chef’s Cupboard Stuffing Mix↗
• Sweet Harvest Whole Berry Cranberry Sauce↗
• L’oven Fresh Hawaiian Sweet Rolls

Step-by-step instructions

1. 1

   Roasting Everything: Preheat oven to 425 degrees. Place squash and potatoes + seasonings on a sheet pan or roasting pan. Place brussels sprouts + seasonings on a sheet pan or roasting pan, cut side down. Roast squash and potatoes for 15 minutes. Add brussels sprouts to the oven; roast both pans another 20-30 minutes. During the last 5-or-so minutes, add the walnuts and cherries to the brussels sprout pan to get them nice and toasty.

2. 2

   Roasted Herbed Squash: Season to taste – this one is pretty much ready to go out of the oven!

3. 3

   Maple Mustard Brussels: Toss roasted brussels with maple syrup, olive oil, and Dijon mustard. Season to taste.

4. 4

   Roasted Garlic Mashed Potatoes: Pull the peels off the potatoes if you want – I don’t mind them so I usually leave them on. Mash potatoes by hand or use a stand mixer to mash until they break down. Add in roasted garlic, butter, milk or broth, and sour cream. Season to taste.

5. 5

   Serve: Serve up your beautiful spread of roasted garlic mashed potatoes, herbed butternut squash, maple Dijon brussels sprouts with whatever else you love on Thanksgiving!