Perfect Roasted Veggies

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Acorn squash or squash
  • 3 cups Brussels sprouts
  • 6 Garlic cloves
  • 2 cups Grapes, purple seedless
  • 10 Rainbow carrots
  • 1 Red onion, large
  • 4 sprigs Sage
  • 2 sprigs Thyme

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Pink sea salt, fine

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

Found on lexiscleankitchen.com

Description

Ingredients

• 10-15 rainbow carrots
• 3 cups Brussels sprouts, sliced
• 1 large red onion, sliced
• 1 acorn squash or squash of choice, sliced
• 2 cups purple seedless grapes
• 1/4 cup extra-virgin olive oil (code LEXI for 10% off)
• 6 garlic cloves, crushed
• 2 sprigs thyme
• 4 sprigs of sage
• 1-2 teaspoons fine pink sea salt
• 1/2 teaspoon pepper
• Optional: 2 tablespoons raw honey

Directions

• Preheat oven to 400°F In a bowl, combine sliced onion, Brussels sprouts, carrots, squash, and grapes Add in oil, garlic, salt, and pepper Toss to evenly combine Line a baking sheet and spread out veggies across it Top with thyme and sage Roast for 45-50 minutes, tossing halfway through Once soft and tender, remove from the oven Remove any stems (from grapes and herbs) If adding honey, add while veggies are warm and toss Add additional salt and pepper as desired and serve hot