'Tis the season to roast veggies
Okay so I will not be having a career in song writing anytime soon...but maybe I will as a chef?
No, probably not
I'll admit I don't spend nearly as much time in the kitchen as I would like to but when I do I make some delicious things happen.
Today is all about roasted veggie recipes. A few from me, and a bunch from my friends.
[excuse the photo quality, I really need a macro lens...AHEM Eddie]
First up is butternut squash. Man oh man do I love this bad boy.
Slice in half, drizzle with coconut oil or EVOO then top with seasonings of your choice.
I went with Mrs. Dash garlic & herb and italian seasoning then finished it off with nutritional yeast.
Roasted at 400 degrees for about an hour.
Also I have plans for a roasted butternut squash dip this weekend.
Stay Tuned, it might blow your minds.
We all know my love for them.
Trader Joe's has increased my intake of them ten fold by coming out with shaved brussels.
They roast up in 1/2 of the time that whole sprouts do and pair fabulously with almost any dish.
In the picture above, it's acting as a sidekick to my egg over sweet potato brunch I had this past Sunday.
They are topped with the same combination as I did on the squash.
If it ain't broke, don't fix it...ya dig?
Here are a few of my favorite recipes from fellow FitFluential ambassadors:
Nicole from Making Good Choices has TWO recipes for you:
Marcia from Marcia's Healthy Slice has blown my mind with this Roasted Pineapple and Sweet Potato recipe
Oh Amber I love you for posting this Kabocha squash recipe! I have been wanting to try one of these for awhile and was hesitant, now I have a recipe to tackle.
I think that you have a great start on some fall vegetables.
Get in the kitchen and cook!