Vegetables have not always been at the top of my list of favorite foods. As a child, I sat at the table many nights using every trick possible to get out of eating my veggies; putting my broccoli in my napkin, stuffing peas in my mouth and then excusing myself to use the restroom, scattering spinach around on my plate so it wasn’t in one pile. Sometimes my tricks were a success, other times I sat at the table for hours and ended up eating cold broccoli.
If you have a picky eater, let me tell you… there IS hope for them. Eventually they will begin to try new foods and will surprise you. I am living proof. When planning my meals for the week, I plan my vegetable dishes first and then figure out the main dish. These roasted Fall vegetables have been on my menu every week since August. Dan’s favorite vegetable is Brussels sprouts. I have tried to eat them many times and have never really liked them, until now. The flavors from roasting them and the combination of the butternut squash works really well.
If you have never peeled a butternut squash before, here is a great tutorial. Bacon. Do you add it or leave it out? We had leftovers and I decided to add some bacon to the roasted vegetables and eat it for lunch. It was delicious. I think I’m leaving the bacon in from now on.
- 1 butternut squash, chopped
- 2 apples, chopped (I used a bramley and pink lady)
- 2 shallots
- 1 cup Brussels sprouts, chopped
- 2 tablespoons olive oil
- ¼ teaspoon cinnamon
- dash of nutmeg
- 2-4 slices of chopped bacon, cooked (optional)
- salt and pepper, to taste
- Preheat oven to 400°. Combine butternut squash, apples, shallots, and Brussels sprouts in a large bowl.
- Drizzle olive oil, cinnamon, and nutmeg over vegetable mixture. Mix thoroughly.
- Lay vegetable mixture on a large cookie sheet.
- Roast for 45-50 minutes, tossing every 15 minutes.
- Allow vegetables to cool for about 5 minutes, add bacon. Serve immediately.