Transfer to a large pot or Dutch oven and add vegetable broth, coconut milk, cinnamon, nutmeg (optional), and cayenne (optional). Bake for 25-30 minutes, or until squash and carrots are tender. Season with salt and pepper and toss to combine. You’ll love what a good roasting and a fair amount of Parmesan can do for veggies. Add cubed squash, carrots, onion, and garlic to the baking sheet and drizzle with oil and maple syrup. But I also love a sheet pan full of roasted zucchini, tomatoes and other yummy veggies! Roasting Vegetables – Ingredients Cook until edges start to brown & dry out slightly. Cut acorn squash in half roast cut-side up on a baking sheet for 50 minutes or until flesh is just tender. Remove from oven halfway through to flip and let steam escape. Step 2 Arrange squash halves cut-side up on a baking sheet. It’s like that abundance of nutritious, vitamin packed fruits and veggies gets traded in for an abundance of cavity causing, non-diet-friendly holiday sweets, but I won’t complain there. Directions Preheat the oven to 375 degrees F (190 degrees C). 2 medium honeynut squash, halved lengthwise and seeded 4 teaspoons butter ¼ teaspoon salt ¼ teaspoon ground pepper ¼ teaspoon ground cinnamon 4 teaspoons pure maple syrup (Optional) Directions Step 1 Preheat oven to 425 degrees F. During the summer I always have a generous stock of fruits and vegetables in my fridge then winter rolls around and that’s a different story. Oh summer, how I love you and all the fresh fruit and veggies you provide. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. These sheet pan veggies are incredibly simple yet full of delicious flavor and make a great healthy, easy summer side dish to any meal. Flavor packed roasted zucchini, squash and tomatoes made with garlic, parmesan cheese and herbs.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |