Vegetables that roast well are root vegetables with their own natural sugars, cruciferous veggies like cauliflower and broccoli, and flavorful veggies like tomatoes and mushrooms that hold their own in complex dishes.

Oven Roasted Vegetables Instructions
BeGreenWithAmy.com

Pre-heat oven to 375°F.
Combine Brussels sprouts, acorn squash, (pecans and dates) in a large mixing bowl.
In a smaller mixing bowl, combine vinegar, low or unsalted mustard, black pepper, cinnamon, chili flakes and nutmeg, then whisk.
Add vinegar mixture from smaller bowl into the larger bowl of vegetables and mix until well coated.
Line a roasting pan with a silicone mat and transfer the vegetables onto the pan.
Bake for 40-45 minutes or until vegetables are tender.

Notes:

Place larger or slower cooking items (like root vegetables) on the outsides of the pan.
Notes: How to pick the best acorn squash: Look for squash with smooth, dull textured skin with no soft spots. Choose a squash between 1 to 3 pounds to make sure it is not too dry. Avoid bright orange squash as they are likely overripe and not very good for cooking.
⚡️For a quicker version, simply place vegetables on the silicone mat lined sheet pan and drizzle balsamic vinegar over them before baking!
If you crowd the pan, the food may not cook evenly. As you fill the pan, allow air to circulate between the vegetables.
Vegetables that roast well are root vegetables with their own natural sugars, cruciferous veggies like cauliflower and broccoli, and flavorful veggies like tomatoes and mushrooms that hold their own in complex dishes.

Hi I’m Amy. My husband Rick & I adopted a Whole Plant lifestyle in 2012. We have had fantastic health results. Together, we’ve lost over 130 pounds! We offer private, lifestyle coaching and Zoom cooking lessons. We love to share our knowledge of this lifestyle and hope to spread the word and help others to Be Strong, Be Well and Be Green!🌱

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Oven Roasted Vegetables