Expect Miracles
  • HOME
  • NEW CLIENTS
  • FEES & SERVICES
  • WHAT IS ENERGY MEDICINE?
  • ABOUT SANDY WRIGHT
  • TESTING/TREATMENT
  • CONDITIONS
  • CONTACT US
  • RECIPES
  • NUTRITION INFO AND ARTICLES
  • ARTICLES
  • SELF HELP
  • CONSTITUTIONAL FACIAL REJUVENATION ACUPUNCTURE
  • EVENTS
  • HUMOR
Picture
Autumn Roasted Vegetables

Ingredients
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
sea salt and black pepper

Directions
Preheat oven to 400 degrees F.
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Category: Sides

Proudly powered by Weebly
Expect Miracles