Roasted Veggies with Dried Plums

 

Roasted Veggies with Dried Plums

adapted from California Prunes

Roasting veggies brings out their natural sugars and makes them plain delicious! Dried plums add a sweet bite to the savory veggies.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Course Side Dish, Veggie Side-Dish

Cuisine American

Servings 8

Calories 120 kcal

Ingredients

  

• 1 (24-ounce) bag fresh Brussels sprouts
• 1 medium butternut squash
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• Cooking oil spray
• 8 cloves garlic
• 1/2 cup dried plums

Instructions

 

• Preheat oven to 400 degrees. Wash vegetables.
• Quarter Brussels sprouts. Cut squash in half lengthwise and scrape out seeds and membranes. Peel and chop squash into 1/2 inch cubes. Peel garlic and slice. Roughly chop dried plums.
• In a large bowl, combine Brussels sprouts, squash, olive oil, rosemary and salt.
• Line 2 baking sheets with foil and spray with cooking oil spray. Spread vegetable mixture onto both pans in a single layer.
• Bake for 20 minutes. Remove from oven and toss with sliced garlic and dried plums. Bake another 15 minutes or until vegetables are tender.

Notes

Smart Shopping Tips

• Butternut squash should be heavy for its size and have skin free of blemishes.
• If bagged Brussels sprouts aren’t available, select about 1 1/2 pounds of fresh in bulk. Trim off the bottom of the stem before quartering. 

 

Cooking & Serving Tips:

• Any type of firm vegetables can be cooked this way. Use whatever is in season and inexpensive.
• Use any combination of fresh or dried herbs. Add some freshly ground black pepper, paprika, or any spice you like.
• A few tablespoons of bacon bits at the end of baking will add some smoky flavor.
• The smaller the pieces are, the less time it takes to cook. Make sure all the vegetables are about the same size to cook evenly.