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.
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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