- 16 brussel sprouts if buying them loose
- 1 acorn squash, peeled
- 1 head cauliflower, chopped into florets
- 1 head broccoli, chopped into florets
- 1 red bell pepper cut into large chunks
- 1 sweet potato, peeled and chopped
- 2 tbs herbs de provence
- olive oil to coat
- pinch of sea salt
- pinch of pepper
- pomegranate seeds
It’s a very simple recipe, but for some reason, everyone thinks there’s a magic secret to it. Crazy thing is that it’s one of those foods that people try even if they don’t like it. That is meant for the poor brussell sprouts! Yes, everyone will looooove them after tasting this dish.
The work here is in the prep, after that it’s smooth sailing. These are your basic roasted root veggies, in our house, more affectionately known as crack. They barely make it to the platter. As soon as they’re resting on the counter top they’re fair game.
If you’ve got a strapping man around, enlist him. If not, you can opt for precut butternut squash and another helpful hint; when removing the skin of the acorn squash, don’t worry about the skin inside the folds, keep it. It’ll soften as it cooks and is perfectly edible. You will want to remove the skin from the thicker parts. Be sure to seed both.
Preheat oven to *350 toss all ingredients in a large bowl to coat evenly. Secret: the herbs de provence is your secret weapon. For some extra wow factor, garnish the platter with pomegranate seeds
place on foil lined baking sheet for approximately 30 minutes. Toss half way through. Remove once there is a golden brown to your cauliflower. Serve and enjoy the wonder. This way you know you can have some turkey, veg and starch and still stay on the clean path to hit the gym the next day with no worries.
Let us know how you’re staying on track this morning and if you try this recipe, what do you think?