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Oven-Roasted Winter Vegetables.

Healthy Elizabeth
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Salad, Side Dish
Servings 6

Equipment

  • baking sheet

Ingredients
  

  • 1 honey nut squash or ½ of a butternut squash, (peeling is optional)
  • 1 head cauliflower cut into florets
  • 1 pound brussel sprouts trimmed and quartered
  • ½ pound carrots cut into chunks or rounds, (peeling is optional)
  • 1 small red onion cut into ½ inch slices
  • 3 tablespoons avocado oil
  • 2-3 sprigs fresh rosemary or thyme
  • 1 whole bulb garlic trim the top off
  • salt and pepper to taste

Instructions
 

Wash and prep the vegetables

  • Preheat oven to 400℉.
    Cut the end and top off the honey nut squash. Slice the honeynut squash in half and scoop all the seeds out. Save the seeds or compost them. Cut the squash into 1/2 inch cubes. Place on a parchment lined baking sheet.
    Cut the base of the cauliflower off and then take your knife and trim the cauliflower florets off. Place on baking sheet.
    Cut the base of the Brussels sprouts of and the cut the sprouts in half and then in quarters. Place on the same baking sheet as the above.
    Peel the carrots them slice the end and top off. Cut into 1 inch chunks at the smaller end of the carrot and 1/2 inch chunks at the bigger end of the carrot so they are roughly the same sizes.
    Cut the ends off the onion, slice in half, and peel the skin off. Slice each half of the onion into 1/2 inch slices. Place on baking sheet.
    Take the whole garlic bulb and trim just the top off, exposing the cloves flesh. Set aside.

To roast the vegetables

  • Drizzle all the vegetables with avocado oil and sprinkle with salt and pepper. Toss well so that everything is evenly coated in oil.
    Spread out on baking sheet in a single layer. The more space they have, the better.
  • Top the vegetables with sprigs of fresh rosemary or thyme. Drizzle a little avocado oil on the bulb of garlic and sprinkle with a pink of salt. Set on the baking sheet.
  • Place in the oven and roast for 15 minutes. After 15 minutes remove the sheet from the oven and toss the vegetables.
    Then, return the sheet to the oven and continue roasting for 10-15 minutes (or longer) until the vegetable are golden brown and tender.
    Remove the sprigs of rosemary and serve hot.