Wednesday, July 23, 2014

Roasted Veggie Medley

My daughter made these the other night.  They were so good, I asked to share the recipe... sort of.  My style of cooking is to change the ingredients and proportions an untold number of times before settling on a recipe, while writing each change down.  Her style is to never measuring anything!  So the amounts below are a best guess.  Please note, along with the maple syrup and the margarine, the onions really brought out the flavor of the veggies.

Roasted Veggie Medley

1# brussel sprouts, trimmed and cut in half
1 large red onion, sliced lengthwise
1  - 2 cups broccoli tops, cut into pieces
2 medium purple haze carrots, cut in 1-2" pieces
1 small-medium butternut squash, peeled, seed section scooped out, and cut into 1" cubes

1 1/2-2 T maple syrup
1-2 T non-hydrogenated margarine (such as Earth Balance)
a sprinkle of whole salt

Preheat oven to 400 degrees F
Place prepared veggies in a large bowl and set aside.
Melt margarine, whisk in maple syrup, and pour over veggies.
Toss the mixture together, and spread evenly on 2 lightly oiled cookie sheets with sides, in a single layer.
Bake:  400 degrees for, 5-15 minutes?  Basically, check every five minutes until the veggies are crisp tender, and the colors are still vibrant.
Remove from oven, lightly sprinkle with whole salt to taste, and toss veggies together. 
Serve immediately.

Have a joyous and blessed day!

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