ROASTED VEGGIES

Published on: 04/21/2020
roasted vegetables on metal tray
roasted vegetables on metal tray

ROASTED VEGGIES

Though this is a vegetable recipe meant as a side dish, tofu or chicken (cut into 1-inch cubes) could easily be added to create a main dish.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Side Dish
Servings 10

Ingredients
  

  • 1 medium-size butternut squash peeled cut into cubes (or buy as such!)
  • 1 pound fresh Brussel sprouts washed and sliced in half
  • 2 fresh lemons or 2 tablespoons lemon juice
  • 1 Tablespoon garlic chopped or smashed
  • 2 Tablespoons olive oil
  • 3 Tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup cashews crushed

Instructions
 

  • Preheat oven to 400°F. Place a roasting pan in oven (do not remove pan while oven preheats).
  • Combine butternut squash, Brussel sprouts, olive oil, balsamic vinegar, garlic, salt and pepper in a bowl; toss to coat. Carefully remove pan from oven.
  • Coat pan with cooking spray.
  • Arrange vegetable mixture in a single layer on pan.
  • Bake at 400°F for 25–30 minutes, stirring every 5–10 minutes.
  • Remove pan from oven, once Brussel sprouts are browned on edges.
  • Squeeze or pour lemon juice on veggies and stir well.
  • Sprinkle with cashews.

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