Roasted Veggie Recipe
This recipe is so yummy and what pleased me most about it was when my oldest son (who formerly had an aversion to asparagus) said, "Mom, this is the best asparagus I've ever had!" Success.
Give this recipe a try for a healthy, yummy way to get some extra veggies into your kids (and you!). Serve this on the side with cooked Italian brats and you'll have a fantastic dinner ready in no time.
Getting Started
You will need:
1 Butternut Squash
2 pounds of asparagus, sliced
8-9 whole carrots, peeled and sliced
2-4 large whole onions
5 stalks celery, chopped
1-2 c. chicken stock
1 T. sea salt
Start by cleaning your veggies with a homemade produce wash. Then proceed by cutting your butternut squash in half and laying it right side up in a 9x13 baking dish.
Slice the ends off your asparagus and continue to cut the spears up into bite size pieces, tossing them alongside the squash. Peel and chop carrots and add them, as well as the chopped celery.
Peel your onions and lay them in a small square of tin foil. Top with a teaspoon of butter and a dash of salt. Wrap them in tin foil and place them in the corners of your 9x13.
Pour about 1-2 cups of organic chicken stock into your veggies, making sure you add a little to the cup of the butternut squash. Sprinkle your veggies with 1 T. sea salt.
Bake at 350 degrees F for about 1 hour.
I hope you enjoy this as much as we did!
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2 comments:
Sounds yummy and so easy!! Do you have a picture of the finished product?
That looks great!! Thanks for the pic!
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