Winter Roasted Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Medium Butternut Squash (halved, de-seeded, and cut into half moon shaped slices)About 1/2 Head of Cauliflower (cut in large floweret) 1 Leek - julienne cut 6-8 Small/Medium Carrots2 Medium shallots - quartered1/4 Cup Apple Cider Vinegar1/4 Stock (chicken, veggie, white wine or water)2 tbsp Olive Oil2 tbsp Agave Syrup (or maple syrup or honey)4 sprigs of Fresh Thyme1/2 tsp of Ground Coriander Salt and Pepper to taste*Optional - drizzle with vinaigrette.
Pre-heat your oven to 375, and place prepped/cut veggies into a large roasting pan or baking dish. Drizzle olive oil and seasonings toss to coat the veggies and place in oven for 25 minutes.
After 25 minutes, add apple cider vinegar, broth and drizzle with your choice of sweetener (I used agave), give the veggies another quick toss with a wooden spoon, cover with foil (careful to not burn yourself) and place back in the oven for an additional 10-15 minutes or until the squash is fork tender.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user S.INTHEBIGCITY.
After 25 minutes, add apple cider vinegar, broth and drizzle with your choice of sweetener (I used agave), give the veggies another quick toss with a wooden spoon, cover with foil (careful to not burn yourself) and place back in the oven for an additional 10-15 minutes or until the squash is fork tender.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user S.INTHEBIGCITY.
Nutritional Info Amount Per Serving
- Calories: 262.1
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 754.1 mg
- Total Carbs: 48.3 g
- Dietary Fiber: 8.7 g
- Protein: 5.2 g
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