Roasted Veggies with Squash, Onions, Carrots and Brussels Sprouts

Roasted Veggies with Squash, Onions, Carrots and Brussels Sprouts

Roasted Veggies with Squash, Onions, Carrots and Brussels Sprouts

Ingredients

  • Butternut, acorn or delicata Squash
  • 2 large white onions
  • Carrots - (I like to use the multi-colored ones)
  • Brussel sprouts - fresh or frozen
  • Olive Oil
  • Salt free spice
  • White pepper
  • Dried onion flakes
  • Garlic powder (not garlic salt)

Instructions

  • Scrub squash - (I like to leave the skin on) then cut it into small bite-sized chunks
  • Thinly slice the onions
  • If the carrots are large, cut into 2 inch long pieces
  • Cut brussels sprouts in half
  • In a large bowl, put one type of the cut veggies at a time. I do these in groups rather than all together so I can track which veggies are cooking faster and which need more time in the oven
  • Drizzle olive oil and spices over them and stir to coat well.
  • When they are coated, turn them onto a parchment lined cookie sheet and repeat the process in the bowl until all vegetables are coated and seasoned
  • Place the cookie sheets in a 400 degree oven, checking every 15 minutes to turn them and move them around on the sheets.
  • Usually they are done in 30 - 40 minutes.
  • Store any leftovers in glass containers in the fridge. They are terrific in omelets and on salads!
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https://thinstronghealthy.com/roasted-veggies-with-squash-onions-carrots-and-brussels-sprouts/
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