I make roasted veggies about once a week. It is my go-to with vegetables! The principal is always the same, the only thing that changes is the veggies-peel, chop and clean the veggies, put in a bowl, toss with a combination of Extra Virgin Olive Oil and seasonings of salt, pepper, parsley and thyme, bake on a foil lined baking sheet at 400 degrees for 30-45 minutes and turn veggies half way through and viola, you have yourself some delicious roasted veggies.
This past Thanksgiving, the dish I got asked to bring was Roasted Butternut Squash and Sweet Potatoes. I got asked to bring this because about a month ago my in-laws asked if I could do anything with a Butternut Squash they had, so I roasted it like I normally would and threw it with some Sweet Potatoes I had and brought it over for dinner-they LOVED it (and I know they weren’t just making it up because I got a special request to make it-for Thanksgiving-that’s a big deal!!)
Isn’t it funny how the simplest things end up being the favorites?
I also thought I’d share a Thanksgiving Roundup, even my little compost worms I have in the basement got a little Thanksgiving feast of all the leftover veggies skins lol.
Remember how I posted ideas on what to do with Thanksgiving leftovers? Well, I tried the Turkey, Brie and Cranberry Quesadillas from Martha Stewart and they turned out great!!