One pan roasted vegetables

INGREDIENTS

• 1 medium butternut squash, peeled and cubed

• 1 pound sweet potatoes, peeled and cubed

• 1 head cauliflower, cut into bites

• 1 pound Brussels sprouts, halved

• 3 medium carrots, peeled and chopped

• 1 red onion, chopped into chunks

• 3 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tbsp dark wildflower honey

• dash dried thyme

• dash sea salt

• dash black pepper

• dash cinnamon (optional)

METHOD

1. Preheat your oven to 400°F and line one (or two) large, rimmed baking sheet with parchment paper.

2. In a large bowl, toss the prepared vegetables with olive oil, balsamic vinegar, honey, thyme, cinnamon, salt, and pepper.

3. Spread the vegetables in a single layer on the baking sheet. A single layer is key for crisp, not soggy, vegetables.

4. Roast COVERED for 25 minutes, take out, toss. Roast UNCOVERED for 15 minutes. The vegetables should be fork-tender. Some parts will be crispier than others, embrace it.

5. Top with pumpkin seeds, goat cheese, flaky sea salt and fresh herbs if desired, then serve!

Depending on how many you’re cooking for, this can last me several days — here’s how I also repurpose:

• As a side for roasted salmon

• On a bed of greens with avocado and shredded chicken

• With scrambled eggs

• Panini with Mozzarella