Want to know what ACC eats, well keep following us here as we share a few of our easy “go to” recipes. This is from Nikki!
Fall is in the air. The weather is a little crisper and Whole Foods has replaced their outdoor bins of watermelon and cantaloupe with butternut squash and pumpkins. So what better time to take advantage of the seasons best with a roasted vegetable medley. Any combination will work, but here is my recent favorite. You can substitute any veg in or out for this recipe.
Butternut squash- peeled, cut and cubed. Peel the squash first. Use sharp knife and take outer layer of skin off. Cut squash in half, scrap out seeds, then cut into pieces or bite size blocks.
Cauliflower – cut or break into pieces (large enough so that part of the stem is included).
Brussels sprouts- cut in half (long ways) and remove any rough ends at the base.
Red Onion- cut into small bite size pieces.
Rosemary- sprinkle a little bit of the FRESH herb onto your medley. It adds a nice earthy fall undertone! (optional)
Use as much or as little of each vegetable depending on how many your serving.
Throw all your veggies in a large baking pan, drizzle with a small amount of oil, and place in oven at 350 degrees for 30-35 minutes. Make sure to use a high heat cooking oil. I add a little bit of coconut oil to bake the vegetables. Once I remove vegetables from the oven I add a little olive oil and garlic salt to taste. Simple and delicious 🙂