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Roasted Vegetables with Chimichurri

These roasted veggies might feel wintery, but they can be enjoyed all year long.

Prep Time

20 minutes

Cook Time

40 minutes




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.