Fall and Winter Roasted Veggies for the Week

Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Eat and reheat as needed throughout the week, or add to salads. Use the squash as a simple breakfast with pecans, banana and ground flaxseed.

Ingredients
 1 lb organic brussel sprouts, cleaned and sliced in half or quarters
 2 acorn squash, seeds removed, cleaned, sliced about 1.5 inches thick, with skin on
 1.50 cups white organic yams/sweet potatoes, cleaned and cut into 2x2 in chunks
 1 tbsp organic extra virgin olive oil
 1 pinch sea salt
 1 pinch pepper
Directions
1

Place brussels sprouts in a large bowl, add a light drizzle of extra virgin olive oil, salt and pepper.

2

Toss and place on a parchment paper covered sheet pan alone.

3

Repeat the same steps for the acorn and yams and place on a different sheet pan.

4

Bake the squash and yams at 375 degrees for one hour.

5

The last 15-minutes of that hour, place the sheet pan of the brussel sprouts in the oven, at the same temperature.

Ingredients

Ingredients
 1 lb organic brussel sprouts, cleaned and sliced in half or quarters
 2 acorn squash, seeds removed, cleaned, sliced about 1.5 inches thick, with skin on
 1.50 cups white organic yams/sweet potatoes, cleaned and cut into 2x2 in chunks
 1 tbsp organic extra virgin olive oil
 1 pinch sea salt
 1 pinch pepper

Directions

Directions
1

Place brussels sprouts in a large bowl, add a light drizzle of extra virgin olive oil, salt and pepper.

2

Toss and place on a parchment paper covered sheet pan alone.

3

Repeat the same steps for the acorn and yams and place on a different sheet pan.

4

Bake the squash and yams at 375 degrees for one hour.

5

The last 15-minutes of that hour, place the sheet pan of the brussel sprouts in the oven, at the same temperature.

Notes

Fall and Winter Roasted Veggies for the Week
Roasted Veggies

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By Jenny Goldberg Perin
By Jenny Goldberg Perin