A Roasted Rainbow: Brussels Sprouts, Butternut Squash and Pancetta
Prep time
Cook time
Total time
Easy recipe that makes a rainbow of vegetables taste great.
Recipe type: sheetpan cooking
Serves: serves 6-8
  • 2 cups of shaved or thinly sliced Brussels sprouts
  • 1 cup of diced or zig-zag shaped butternut squash
  • ¼ cup of diced pancetta
  • 4 tablespoons of olive oil
  • 1 teaspoon of kosher salt
  • 1 teaspoon of fresh ground black pepper
  • 1 teaspoon of sweet onion powder
  • 1 teaspoon of McCormick red bell pepper and garlic powder (or your favorite spice)
  1. Preheat your oven to 425 degrees Fahrenheit.
  2. If you weren't lazy like me, cut your Brussels sprouts as thin as you can and cut your butternut squash into even ½ inch dice.
  3. Cut your pancetta into ¼ inch dice
  4. Spread the Brussels sprouts and butternut squash evenly on a sheetpan. Sprinkle the olive oil evenly over it. Add the spices. Mix with your fingertips. Blend the oil as well as you can.
  5. Sprinkle the pancetta on top.
  6. Roast in the oven for 30-40 minutes, until just beginning to caramelize.
Recipe by chefdruck.com at https://chefdruck.com/2019/02/a-roasted-rainbow-brussels-sprouts-butternut-squash-and-pancetta/