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This is delicious and colorful.

INGREDIENTS

  • 1 small to medium purple cabbage, 1-inch square pieces
  • 1/3 butternut squash (bulb part), ½-inch square pieces
  • 1 medium to large sweet onion, 1-inch square pieces
  • 3 oblong red bell peppers, 1-inch square pieces
  • 2 large carrots, sliced ¼ to ½ inch slices
  • ¼ cup EVOO
  • 3-5 large garlic cloves, minced
  • 2 tbsp quality bottled lemon juice (such as Santa Cruz or Lakewood Organic)
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 tsp thyme (home dried)
  • 1 tsp rosemary (home dried)

DIRECTIONS

  1. Preheat oven to 450 degrees.
  2. Combine chopped vegetables in a large bowl, set aside. Combine EVOO through rosemary in a small bowl and whisk until combined. Add sauce to large bowl and toss veggies until well coated.
  3. Prepare a 13X9” baking dish with cooking spray. Add vegetables to dish.
  4. Cook for 10 minutes, stir. Cook an additional 10 minutes, stir. Cook an additional 10-20 minutes, until vegetables are brown around the edges.
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