#roastedvegetables

Savory Roasted Butternut Squash-Easy & Delicious Recipe

Chef Yotam Ottolenghi

Cranberry-Glazed Vegetable Medley This vibrant and flavorful dish combines roasted butternut squash, Brussels sprouts, and sweet potatoes, all drizzled with a luscious cranberry glaze and topped with creamy goat cheese. Ingredients For the Roasted Vegetables: 1 small butternut squash, peeled and cubed 1 lb Brussels sprouts, trimmed and halved 2 medium sweet potatoes, peeled and cubed 3 tablespoons olive oil Salt and pepper, to taste 1 teaspoon dried thyme For the Cranberry Glaze: 1/2 cup cranberry juice 1/4 cup dried cranberries 2 tablespoons honey or maple syrup 1 tablespoon balsamic vinegar For the Finishing Touch: 4 oz goat cheese, crumbled 1/2 cup dried cranberries (for garnish) 1 tablespoon fresh parsley, chopped (optional) Instructions Step 1: Roast the Vegetables Preheat your oven to 400°F (200°C). In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated. Spread the vegetables on a large baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized. Step 2: Prepare the Cranberry Glaze While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar. Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze. Step 3: Assemble the Salad Once the vegetables are roasted, transfer them to a large serving bowl. Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat. Sprinkle the crumbled goat cheese and extra dried cranberries on top. Step 4: Serve Garnish with fresh parsley, if desired, and serve warm.

Roasted Purple Brussels Sprouts with Bacon and Parmesan Cheese make a simple yet colorful show-stopping side dish!  Purple Brussels sprouts are a fun new variety and are slightly sweeter than conventional green sprouts. 

{ #weekdaydinner } || source: rajancooks

Bake it till you make it!🔥 Baked Antipasti with Bulgur – Get the recipe via the link in our bio!⁠ ⁠ -⁠ ⁠ Ein Ofenes Geheimnis: Ofen-Antipasti mit Bulgur🍆🍅 Das Rezept bekommst du über den Link in unserer Bio!⁠ ⁠ ⁠ #bulgur #antipasti #roastedvegetables #ovenvegetables #antipasti #vegan #veganfood #veganfoodshare #vegansofig #vegansofinstagram #bestofvegan #letscookvegan #vegandinner #veganeats #veggie #vegetarian #veggies #plantbased #plantbaseddiet #vegangermany #thefeedfeedvegan #meatlessmeals #beautifulcuisines #eattherainbow #food4thought #lovefood #onmytable https://www.instagram.com/p/B2yHrLWDCw0/?igshid=1ggw6ccng40vs

The husband wanted to try his hand at cooking a tomahawk steak so he did just that over the weekend! Looks massive but using the sous vide method made it easy to manage. Not a super meaty person (cause I love my carbs) but this beefy goodness was just superb. #dxmkitchen #tomahawksteak #roastedvegetables (at Discovery Point) https://www.instagram.com/p/BqXALueBTUO/?utm_source=ig_tumblr_share&igshid=mdejsp8c390

(via Roasted Vegetable & Goat Cheese Salad #SundaySupper - My Life Cookbook - low carb healthy everyday recipes.)