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
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.
Bake on a parchment or waxed paper-lined baking sheet for about 30 minutes.
When vegetables are well caramelized, top with cranberries and Feta. Enjoy!
Cook time:
Total time:
- 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.
- Bake on a parchment or waxed paper-lined baking sheet for about 30 minutes.
- When vegetables are well caramelized, top with cranberries and Feta. Enjoy!
