Easy Roasted Vegetables
From the beautiful book, The Forest Feast Mediterranean, by Erin Gleeson, this easy dish comes together so easy and it's been a holiday lifesaver for me. Use them for lunch bowls, pot luck gatherings, or even on the holiday table. Get creative and use whatever veggies you have on hand (cauliflower, sweet potato, and broccoli are some other great options).
Colorful veggies like these are loaded with polyphenols that contain, among other things, much appreciated antioxidant and anti-inflammatory properties. Beneficial polyphenols, including flavonoids, feed our good gut bacteria which help support a healthy gut microbiome helping to balance weight and strengthen immune function.
I call that "gut"-licious!
Easy Roasted Squash and Brussels Sprouts*
1 small butternut squash, peeled and cubed
1 pound Brussels sprouts, ends trimmed and halved
1 small red onion, cut in 1 inch dice, optional
2-3 Tbsp avocado oil
2 Tbsp herbes de Provence (I used Frontier Co-op brand), or seasoning of choice
Sea salt and freshly ground pepper
1) Preheat oven to 400 degrees Farenheit.
2) Toss the squash and Brussels sprouts together in a large bowl with avocado oil and Herbs de Provence and toss until evenly coated.
3) Spread onto a parchment lined baking sheet, leaving a little room in between vegetables (do not overcrowd!).
4) Bake in a preheated oven for about 25-30 minutes. Check for doneness by piercing with a fork. If the fork punctures the vegetables easily, then it is done. You should see some char.
5) Remove from oven, sprinkle with sea salt and freshly ground pepper. Serve warm. Leftovers will keep in fridge for up to 5 days.