Roasted Root Vegetables

Ingredients:

• 1 butternut squash, peeled and cubed

• 1 parsnip, peeled and diced

• 2 carrots, peeled and diced

• 2 cups Brussel sprouts

• 2 tsp minced thyme

• 1 tsp salt and black pepper to taste

• 3 T organic extra virgin olive oil 

Preheat oven to 375 degrees. Prepare two large baking sheets. In a large bowl toss the squash with 1 tbsp of the oil, 1 tsp of thyme, 1/2 tsp salt, and pepper and lay out on the first baking sheet.

Toss the parsnips, carrots and Brussel sprouts with the remaining oil, thyme, salt and pepper and layout on the other baking sheet. Roast for 25 minutes. Combine and serve.

Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. We recommend that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease.