Roasted B, B, and B Topping

Ok, so what do you do when your sister food-blogger posts EXACTLY the same recipe you were going to post?  Well, first you tell her how good hers looked (check it out) then you scurry to the refrigerator to see what else you can throw together!

As promised, we are focusing on Fall in-season fruits and veggies for a few weeks.  This week, we have a Roasted Butternut–Brussels Sprouts–Beet recipe.  We enjoyed this topping a salad with goat cheese and candied nuts.   This recipe makes enough for some leftovers, perfect for a Roasted Veggie Lasagna!  Perhaps you might want to try it as a pizza topping, or over pasta or rice.  Enjoy!

Roasted Butternut Squash, Brussels Sprouts, and Beets

Ingredients:
1/2 large Butternut squash, peeled
1 medium sweet onion, peeled
1 bunch beets (3-5) peeled
6-8 ounces Brussels sprouts
3-4 tablespoons olive oil
kosher salt, freshly ground black pepper

optional:
3-4 tablespoons candied walnuts *
2 links fully-cooked chicken sausage
3 ounces herbed goat cheese

Directions:

• Preheat oven to 425.
• Cut squash and beets into 1″ cubes.
• Cut off end of each Brussels sprout and any leaves that are brown or dry.  If large, halve lengthwise.
• Cut onion in half around the middle, and then slice into half-moons.
• In a large bowl, combine squash, sprouts, and onions; drizzle 2 tablespoons olive oil over them, season well and stir to evenly distribute the oil among the veggies.
• Pour onto 2 rimmed baking sheets.
• Now pour the cubed beets into the bowl adding up to 1 tablespoon additional olive oil, if necessary.  Add the beets to one area of one baking sheet; this will keep the beets from ‘bleeding’ onto the other veggies.
• Roast for 15-20 minutes or ‘til the veggies begin to caramelize.
• Remove from oven, stir well turning pieces over, if possible.
• Roast for an additional 15 minutes or ‘til the other side begins to caramelize.
• Test with a knife tip to make sure veggies are cooked through.  Allow to cool.

* Candied Walnuts
1 cup apple cider
3 tablespoons coconut sugar
pinch of sea salt
1 cup raw walnuts

• Bring apple cider to a boil in a small saucepan; turn down heat but keep at a good simmer.  Let reduce by ½.
• Lower heat, and add sugar stirring ‘til dissolved.  Add salt and walnuts; stir well.
• Continue to cook at a low simmer, stirring constantly ‘til liquid is almost evaporated.
• Remove from heat; pour onto a small plate and allow to harden.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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