Oven-Roasted Root Vegetables:
Wash and dry all vegetables thoroughly using a scrub brush.
Cut vegetables into small chunks:
Fresh Beets
Butternut Squash
Brussels Sprouts
Onion
Carrots
Parsnips
Place vegetables into a large bowl and add/toss together with:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Pinch of rosemary
Pinch of oregano
Pinch of onion powder
Pinch of garlic powder
Course ground black pepper to taste
Directions:
Place vegetables in fridge for about an hour and then spoon them out onto a baking sheet in a preheated oven at 425 degrees.
Stir vegetables every 10 minutes and remove from the oven after 25 minutes.
Serve over whole wheat bowtie pasta or brown rice.
Spaghetti Squash:
Instructions:
Fill a casserole dish with 1-inch of water and place halved spaghetti squashes face down in water and microwave for 20 minutes. Remove and let cool for 10 minutes.
Using a fork, scrape out squash into a glass baking dish.
Drain any excess water and add:
1 can of petite diced tomatoes
Chives (use scissors to cut into small pieces)
Add and mix in:
4 tablespoons of Parmesan cheese
Directions:
Bake in a 350 degree oven for 15 minutes.