Roasted Veggies with Dried Plums

adapted from California Prunes
Roasting veggies brings out their natural sugars and makes them plain delicious! Dried plums add a sweet bite to the savory veggies.
Prep Time 20 minutes
Cook Time 35 minutes
Course Side Dish, Veggie Side-Dish
Cuisine American
Servings 8
Calories 120 kcal


  • 1 (24-ounce) bag fresh Brussels sprouts
  • 1 medium butternut squash
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • Cooking oil spray
  • 8 cloves garlic
  • 1/2 cup dried plums


  • Preheat oven to 400 degrees. Wash vegetables.
  • Quarter Brussels sprouts. Cut squash in half lengthwise and scrape out seeds and membranes. Peel and chop squash into 1/2 inch cubes. Peel garlic and slice. Roughly chop dried plums.
  • In a large bowl, combine Brussels sprouts, squash, olive oil, rosemary and salt.
  • Line 2 baking sheets with foil and spray with cooking oil spray. Spread vegetable mixture onto both pans in a single layer.
  • Bake for 20 minutes. Remove from oven and toss with sliced garlic and dried plums. Bake another 15 minutes or until vegetables are tender.


Smart Shopping Tips
  • Butternut squash should be heavy for its size and have skin free of blemishes.
  • If bagged Brussels sprouts aren’t available, select about 1 1/2 pounds of fresh in bulk. Trim off the bottom of the stem before quartering. 
Cooking & Serving Tips:
  • Any type of firm vegetables can be cooked this way. Use whatever is in season and inexpensive.
  • Use any combination of fresh or dried herbs. Add some freshly ground black pepper, paprika, or any spice you like.
  • A few tablespoons of bacon bits at the end of baking will add some smoky flavor.
  • The smaller the pieces are, the less time it takes to cook. Make sure all the vegetables are about the same size to cook evenly.
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