Roasted Brussels & Butternut Squash



One of the things that I love most about eating a plant based diet is how you can take the simplest of ingredients and turn them into something that is bursting with flavor. Roasting veggies is one of my favorite ways to cook when fall approaches. It has this magical way of bringing out the best flavor with very minimal effort. This recipe calls for a total of 6 ingredients.


Cook Time: 20-25 Minutes:

Makes 2-3 servings


Ingredients:


1 to 2 lbs of Brussel sprouts cut in half

1/2 a butternut squash cut into bite size pieces

1/2 a red onion sliced thick

2 tsps of fresh sage finely chopped

3 tbs of extra virgin olive oil

sea salt to taste



Preparation:

Preheat the oven to 400*


Place the Brussel spouts, butternut squash, red onion and sage into a large bowl. Add in the extra virgin olive oil and mix until everything is coated. Now place the ingredients onto a large sheet pan in an even layer. Place the sheet pan onto the middle oven rack and cook for about 10-12 minutes on each side or until your desired tenderness is achieved. Remove from the oven and add sea salt to taste.

Super simple ingredients with big flavor!

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