A prelude to Fall that still hangs on to summer!
Complexity Level: Easy
Complexity Level: Easy
Roasted Beets and Butternut Squash
What You Need:
3 large Beets, save the greens, diced
1 medium Butternut Squash, diced
5 cloves Garlic
Sunflower Oil
Sea Salt
1/2 tsp Ground Cinnamon
Fresh Parsley
1/2 tsp Ground Sage
1/2 tsp Black Pepper
1 Red Onion, diced
1 tbsp Apple Cider Vinegar
This is a very simple dish to make. Dice all your vegetables and toss with the oil, vinegar, cinnamon, salt, pepper, and sage. Bake at 350 degrees Fahrenheit for 1 hour, or until the vegtables are golden brown and their natural sugars have carmelized.
Serve with fresh parsley to accent the colors. This is wonderful to serve on a bed or arugula and spinach, or top your favorite grilled proteins.
I enjoy this as is, a a large roasted salad full of good health and great flavor!
Saving the beet greens is a great way to have other recipe ideas for another day. Sauteed beet greens are awesome, and an excellent vegetable side for any meal!
Enjoy!
XOXO,
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