Roasted Veggies with Squash, Onions, Carrots and Brussels Sprouts Posted on February 18, 2019 by Cheryl MajorFebruary 26, 2019 Roasted Veggies with Squash, Onions, Carrots and Brussels Sprouts February 18, 2019 by Cheryl Major Category Recipes 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! Share this: More from my siteSupplementsSugar… is it really sweet?Five Tips to Help Reduce Blood PressureProcessed food…don’t let them make the big bucks off your healthStress and CortisolWhat exactly is GMO food?