Frozen (or fresh) Brussels sprouts are roasted with cubed butternut squash. Once they cool, I add diced apples, red onion, sliced radicchio and pumpkin seeds. Everything is tossed with my apple cider vinaigrette and there's your easy weeknight or weekend dinner. Add a roasted chicken, and you have a memorable meal loaded with nutrition. The vegetables can be roasted the day before, but this does come together pretty quickly, so don't stress the preparation. Here's the recipe in printable format.
Nutrients galore, fiber, ease of preparation, high-level yumm. What's not to like. Perhaps we'll all go vegan for a day and nibble on this charming mix for lunch and dinner? Try it. You might agree with me.
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| It all comes together beautifully. |
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| Fresh and crispy ingredients. |
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| 30 to 45 minutes in a 450F oven. |
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| Waiting for salt, pepper and a little drizzle of olive oil. |
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| Not difficult to prep butternut squash when you have a good knife. |
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