{"id":15061,"date":"2013-10-07T00:30:55","date_gmt":"2013-10-07T05:30:55","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=15061"},"modified":"2013-10-06T19:26:53","modified_gmt":"2013-10-07T00:26:53","slug":"roasted-b-b-b-topping","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2013\/10\/07\/roasted-b-b-b-topping\/","title":{"rendered":"Roasted B, B, and B Topping"},"content":{"rendered":"

Ok, so what do you do when your sister food-blogger posts EXACTLY the same recipe you were going to post?\u00a0 Well, first you tell her how good hers looked (check it out<\/a>) then you scurry to the refrigerator to see what else you can throw together!<\/p>\n

As promised, we are focusing on\u00a0Fall in-season fruits and veggies for a few weeks.\u00a0 This week, we have a Roasted Butternut<\/span>–Brussels Sprouts<\/span>–Beet<\/span> recipe.\u00a0 We enjoyed this topping a salad with goat cheese and candied nuts.\u00a0 \u00a0This recipe makes enough for some leftovers, perfect for a Roasted Veggie Lasagna! \u00a0Perhaps you might want to try it as a pizza topping, or over pasta or rice.\u00a0 Enjoy!<\/p>\n

\"2013-10-04<\/a><\/p>\n

Roasted Butternut Squash<\/span>, Brussels Sprouts<\/span>, and Beets<\/span><\/strong><\/h3>\n

optional:
\n3-4 tablespoons candied walnuts *
\n2 links fully-cooked chicken sausage
\n3 ounces herbed goat cheese<\/p>\n

Directions<\/strong><\/span>:<\/p>\n

Ingredients<\/span><\/strong>:\"2013-10-04<\/a>
\n1\/2 large Butternut squash<\/span>, peeled
\n1 medium sweet onion, peeled
\n1 bunch beets<\/span> (3-5) peeled
\n6-8 ounces Brussels sprouts<\/span>
\n3-4 tablespoons olive oil
\nkosher salt, freshly ground black pepper<\/p>\n