Roasted Vegetables - Dawn Laflin

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Yields1 Serving

Ingredients
 1 Red Onion
 16 oz Cubed Butternut Squash
 1 lb Brussels Sprouts
 10 oz Cherry Tomatoes
 2 Garlic cloves, minced
 1 ½ tsp Oregano, dried
 1 fresh Parsley bunch, chopped
 12 tbsp Olive Oil

Directions
1

Preheat oven to 400 degrees. Cut Brussels Sprouts, red onion and butternut squash into bite size pieces. Try to make them all similar sizes to allow for even cooking.

2

Place all veggies, including tomatoes, into a roasting dish. Drizzle with olive oil and sprinkle with salt and pepper, oregano and minced garlic.

3

Roast veggies for 30-45 minutes, depending on how big the pieces are. You'll know your veggies are done when they are fork-tender, meaning you can easily pierce a piece with a fork. Be sure to toss the veggies at least once when roasting.

4

Store the vegetables in a glass container with a tight fitting lid for 5-6 days in the refrigerator. Gently reheat them on the stove top with a little bit of oil over medium heat.

Ingredients

Ingredients
 1 Red Onion
 16 oz Cubed Butternut Squash
 1 lb Brussels Sprouts
 10 oz Cherry Tomatoes
 2 Garlic cloves, minced
 1 ½ tsp Oregano, dried
 1 fresh Parsley bunch, chopped
 12 tbsp Olive Oil

Directions

Directions
1

Preheat oven to 400 degrees. Cut Brussels Sprouts, red onion and butternut squash into bite size pieces. Try to make them all similar sizes to allow for even cooking.

2

Place all veggies, including tomatoes, into a roasting dish. Drizzle with olive oil and sprinkle with salt and pepper, oregano and minced garlic.

3

Roast veggies for 30-45 minutes, depending on how big the pieces are. You'll know your veggies are done when they are fork-tender, meaning you can easily pierce a piece with a fork. Be sure to toss the veggies at least once when roasting.

4

Store the vegetables in a glass container with a tight fitting lid for 5-6 days in the refrigerator. Gently reheat them on the stove top with a little bit of oil over medium heat.

Roasted Vegetables

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