Roasted Vegetables

Another awesome recipe from the Paleo Princess!











Ingredients:

1 butternut squash (last night I only used half)
1 onion
about 4 handfuls of brussel sprouts (my hands are small so for many of you this might be more like 3 handfuls or something)
1/8 cup olive oil
1.5 tablespoon salt
3/4 tablespoon pepper
5 pinches of dried rosemary
1/2 tablespoon cumin (my fave)

*don’t forget that you can play with the amounts of the various vegetables. If you don’t like brussel sprouts, skip ‘em and add more onions!

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Cut up all the vegetables. You’ll want to cube the butternut squash and then cut those cubes in half so they’re not too thick. The onions can get cut into 1 inch cubes. For the brussel sprouts, cut off the hard bottoms and then cut them in half length-wise.

3. Toss the vegetables in the olive oil. This can be done in a separate bowl or directly on the pan. I recommend the latter so there is less cleanup. Add the salt, pepper, cumin and rosemary and continue tossing.

4. Once the vegetables are covered with the spices and oil, place the pan in the heated oven and cook for about 35 minutes. After about 15 minutes, you might want to flip some of the vegetables over.