Roasting vegetables is probably one of my family’s favorite ways to enjoy eating vegetables. Thanksgiving is fast approaching so why not add a different kind of side to the table. You can get very creative on the medleys you would like to roast. I love tossing my veggies with olive oil, garlic, salt and pepper and of course some rosemary and thyme to the mix. Brussels sprouts are in season. I love roasting these guys with pretty much anything or alone. Roasting veggies are also great in making soup. Roasting is pretty simple and easy. Hope you enjoy.
1 1/2 pounds of Brussels sprouts
1 small butternut squash, cubed
Salt & pepper, to taste
2-3 tablespoons of extra virgin olive oil
3-4 garlic cloves, chopped
1-2 sprigs of rosemary or thyme, optional (both if desired)
Preheat oven to 400 degrees F.
Cut off buttons of Brussels sprouts and cut in half. Place in a large bowl.
Next cut up butternut squash into cubes (you can also buy cubed and prepped butternut squash at supermarket). Place in the bowl with Brussels sprouts.
Toss seasonings, olive oil, veggies and garlic together in the bowl. Take a baking sheet and roast for 30 to 35 minutes until tender and golden crisp color. Move veggies around about half way through.
Serve immediately when done.