Roasted Autumn Vegetables

Here is another dish that has made it onto my Thanksgiving menu.  It is delicious and contains only “real food” ingredients.

Roasted Autumn Vegetables with Cranberries

November 7, 2013 159 crop

Ingredients:

1 medium butternut squash

1 large onion

1 cup broccoli

1 red pepper

4 Tablespoons olive oil

Himalayan Pink Salt (or Fine Sea Salt)

4 Tablespoons dried cranberries

Feta cheese to top

Preheat oven to 375 degrees.  Peel, halve, and remove seeds from squash and cut them into large chunks.  Peel onion and cut into large chunks.  Chop broccoli into large chunks.  Slice red peppers.  Toss vegetables into the olive oil, season with salt and pepper to taste.

November 7, 2013 156 crop

Bake on a parchment or waxed paper-lined baking sheet for about 30 minutes.

November 7, 2013 157 crop

When vegetables are well caramelized, top with cranberries and Feta.  Enjoy!

November 7, 2013 168 crop

Roasted Autumn Vegetables

Cook time: 

Total time: 

Ingredients
  • 1 medium butternut squash
  • 1 large onion
  • 1 cup broccoli
  • 1 red pepper
  • 4 Tablespoons olive oil
  • Himalayan Pink Salt (or Fine Sea Salt)
  • 4 Tablespoons dried cranberries
  • Feta cheese to top
Instructions
  1. Preheat oven to 375 degrees. Peel, halve, and remove seeds from squash and cut them into large chunks. Peel onion and cut into large chunks. Chop broccoli into large chunks. Slice red peppers. Toss vegetables into the olive oil, season with salt and pepper to taste.
  2. Bake on a parchment or waxed paper-lined baking sheet for about 30 minutes.
  3. When vegetables are well caramelized, top with cranberries and Feta. Enjoy!

 

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