Roasted Vegetables with Chimichurri
Submitted by: Tulkoff
These roasted veggies might feel wintery, but they can be enjoyed all year long.
2 cups Butternut squash, peeled and chopped
1 Sweet potato, peeled and chopped
2 cups Brussel sprouts, ends cut off and halved
3 Tbsp Olive Oil
Salt and pepper, to taste
1/2 cup Tulkoff Chimichurri Sauce
1/3 cup Pecans
1/3 cup Dried cranberries
Heat oven to 400 degrees.
On a large rimmed baking sheet, add the squash, sweet potato and brussel sprouts. Drizzle with olive oil, salt and pepper, making sure all vegetables are evenly coated. Roast for 30-40 minutes, shaking pan halfway trough. Veggies should be crisp on the outside and tender on the inside.
Remove from oven and place in a large bowl. Gently toss with Chimichurri Sauce, pecans and dried cranberries.
*Note: You can also add crumbled feta or goat cheese to this recipe.