ROASTED BRUSSEL SPROUTS,TOMATO,CARROTS & GARLIC

Roasted Brussel sprouts,Tomato,Carrots & Garlic image

Provided by Wendy Ann Stauffer

Categories Roasts

Time 1h10m

Number Of Ingredients 8

3 Tbsp olive oil, extra virgin
salt and pepper to taste
1 small red onion
1 pkg fresh brussel sprouts
1 bunch baby carrots with stems (for presentation) or w/o
1 c cherub or cherry tomatoes cut in 1/2
1/2 bunch asparagus, fresh - stalks cut in 1/2
1 c butternut squash

Steps:

1. This recipe you can use any of your favorite fresh veggies. I have listed a few of our favorites. Wash all Veggies and pat dry w. paper towels. Cut Brussel sprouts in 1/2 length wise~ Slice up red onion~2 Garlic cloves smashed & sliced, Slice carrots length wise in 1/2 or 1/4's depending on size. (I like the baby carrots w/stems) Cut or slice asparagus~Cut butternut squash in chunks
2. Toss & coat all veggies in a bowl add olive oil (4 TBSP may be needed depending on how many veggies adjust accordingly) Spread veggies on baking sheet or casserole dish; sprinkle w/ salt, pepper (garlic powder if you are a garlic lover as I am)
3. Preheat oven 375-400 degrees ~ Add pan to middle rack roast 20-25 minutes flip & turn Veggies and roast another 20-25 minutes until desired tenderness :) Enjoy