Roasted Veggies with Dried Plums
Roasting veggies brings out their natural sugars and makes them plain delicious! Dried plums add a sweet bite to the savory veggies.
- 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
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.
Smart Shopping Tips
Cooking & Serving 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.
- 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.