Thursday, January 30, 2020

Roasted Winter Vegetables

Good morning friends! I am back today with another healthy side item. This time, a seasonal one! 

The hardest part of this recipe is the prep work of peeling/cubing/chopping the vegetables. I like to cut corners wherever possible and will buy pre-cut vegetables if I can. Our grocery store often has some of these vegetables pre-washed, pre-sliced, pre-cut. It may cost an additional dollar or two, but if it's a busy night and I'm not in the mood for all the prep work, it's worth it!

1 sweet potato peeled and cubed
5 medium carrots, peeled and sliced (I like to use the multi-colored arrows because it adds a pop of color to the plate!)
2 cups cauliflower florets
1 small acorn squash, peeled and cubed
4 cups kale
5 tbsp butter
2 tbsp this seasoning mix (I promise you won't regret buying this!!)

1. Preheat oven to 400 degrees. Put sweet potato in large microwavable dish with 2 tbsp of butter (lid on). Microwave for 4-5 minutes to soften.

2. Add in other vegetables, remaining butter, and seasoning mix. Stir until well mixed. 

3. Pop into the oven and cook for 40 minutes, stopping about mid-way through to stir. 

Enjoy! Yes, I know there is a lot of butter in this recipe. This recipe can yield 6-7 servings though, so when you break it down to tablespoons per serving, it really isn't that bad.

If you make this please leave me some feedback below! I'd love to hear your thoughts 😀