Roasted Veggies

I work Monday thru Wednesday from 8-4.  I’m up at 6 am, leave the house at 7:15, drop off A at daycare, go to work, leave at 4, pick up A at 4:30 and I’m home at 5.  Needless to say, those three days are slightly hectic, especially when I get home and have to cook dinner, wash all of A’s bottles from the day, give him a bath, feed him dinner and put him down at 7:30.  Ai yi yi!

So, easy dinners are a must…annnddd I really try to make them healthy.  Sometimes simple is best.  We love to bbq, especially when it’s nice outside.  One of our weekly dinners is so simple: chicken on the bbq (the hubby is grill master), roasted veggies and a salad.  We just do some sort of rub on the chicken and bbq it for about 15 mintues.  I totally cheat and buy a bagged salad, usually Ceasar or my favorite Kale salad with a lemon vinaigrette.  I’m going to give you the easiest roasted veggies recipe though.  My aunt made these for our family one time and they were so good!  It’s amazing how something so simple can be so delicious, and now we make them all the time.  Okay, here it is:


One bag of brussels sprouts,

One bag of pre-cut butternut squash,

One bag of baby carrots,

Olive oil,

Salt and pepper, and

Parmesan cheese.

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Preheat oven to 420 degrees.  Bring a pot of water to boil and boil the brussels sprouts and carrots for 5 minutes.  Once those are done, drain and throw on a pan with the butternut squash.  Toss with olive oil (careful the veggies are hot!), salt and pepper them, sprinkle a little parmesan on top and throw the pan in the oven.  Bake for about 20-25 minutes.  Voila!  That’s it!  The three bags of veggies usually fit perfectly on a baking sheet and serves at least 4 people.  The hubs and I eat them for at least two nights.  The combination of the veggies is just so good and leftovers are always nice.

So don’t stress about dinner tonight, make something easy and healthy and you’ll just feel better. 🙂  Happy eating!

Talk to you soon