Who doesn’t love a good seasonal, roasted vegetable medley? I have been longing to make delicata squash which is one of the easier squash to work with because of it’s smaller sizer and delicate skin. Pair that with brussels, garlic, and red onion for some major flavor and ample nutrition. Fall never tasted so good!
Eating in season is associated with enhanced nutrition, flavor, and affordability. Don’t be afraid to try new vegetables each season. Different colors are representative of different phytonutrients that act to keep us healthy. Roasting vegetables is a fail-safe way to prep and try your new farmers’ market finds.
Nutrition
Delicata Squash: Because of its mild and delicate taste, delicata goes great with a flavorful protein dish like meat or fish. Delicata is an excellent source of vitamin C and beta carotene, our nutrient for glowing skin and a strong immune system.
Brussels Sprouts Detox, antioxidant and anti-inflammatory support are three ways brussels sprout nutrients keep us healthy. Their components act to protect our DNA, activate our detoxification systems and reduce excessive inflammation that may be caused by the environment, chronic stress or sleep deprivation.They are an excellent source of vitamin C, our free-radical scavenging, collagen-producing nutrient, with one cup meeting 124% of our daily needs.
Red Onion: Biotin is a standout in red onion our hair, skin and nail B vitamin.
- 1 delicata squash
- 2 cups brussels sprouts
- 1 red onion
- 5 cloves of garlic
- Olive Oil
- Salt and pepper
- Preheat your oven to 425 F.
- Cut your delicate squash in half and deseed. Cut into half moons and place in a large bowl.
- Cut your brussels sprouts in half and add to the large bowl.
- Slice your red onion and remove garlic cloves from the head and add to the bowl.
- Add olive oil, salt and pepper to coat your veggies evenly.
- Add your veggies to a greased baking sheet and bake in the oven for 30-40 minutes.
