The broccoli, squash and mushrooms in this simple side dish get a flavorful kick from a zesty spice mix and balsamic glaze.

Preparation

Preheat oven to 425°F.

Cut the broccoli and butternut squash into bite-sized pieces. Combine the chili powder, cumin, salt and olive oil in a large work bowl. Add the broccoli and squash, and toss with the spiced oil until evenly coated. Spread in a single layer on a lined baking sheet and roast in the oven for 10–15 minutes, until browned and tender.

While vegetables are roasting, heat a sauté pan over medium heat. Add the butter and as soon as it begins to foam, add the mushrooms and sauté for 5 minutes, until cooked through. Add the sage and toss to coat.

When the broccoli and squash are done, place in a work bowl, add the lemon zest, lemon juice and mushrooms with all of the butter from the pan, and toss to combine. Arrange on a serving platter and drizzle with balsamic glaze.