One thing I really, really love about fall is turning on the oven and roasting vegetables for dinner. The weather is chilly and all you want is something warm in your belly. Spring and summer are for salads, fall and winter is for roasted veggies.
So check this out: Vegetable prep!
Lots of beautiful colors for our bellies. Roasted veggies are some of the easiest ways to prep- sometimes raw vegetables are hard to digest so cooking and adding healthy fats makes them much more digestible and allow your body to more easily absorb their amazing nutrients.
Fall Vegetable Roasting Time cheat sheet
Sweet potatoes: 35-40 min
Butternut Squash: 30-35 min
Red Cabbage: 15-20 min
Brussels Sprouts: 15-20 min
Roasted Fall Vegetables
Ingredients (makes 4 servings)
2 sweet potatoes, cut into 1/2 inch cubes
2 cups butternut squash, cut into 1/2 inch cubes
2 cups brussels sprouts, trimmed and halved
Half of a red cabbage, cut into large chunks
3 cloves of garlic, minced
Sea salt, to taste
4-5 tbsp, avocado oil, divided
Directions:
1. Preheat oven to 425°F
2. Place the sweet potatoes in a large bowl, add 1/4 of the minced garlic, a large pinch of sea salt, and 1 tbsp. avocado oil. Use a spoon to toss so that the sweet potatoes are well coated.
3. Place sweet potatoes on a baking sheet and place in oven to bake.
4. Prep the butternut squash, brussels sprouts, and red cabbage in the same way as the sweet potatoes.
5. Add the vegetables to the baking sheet in order so that the vegetables all end up done at the same time (math, y’all!)
6. Remove vegetables from the oven, and serve immediately. Enjoy!
