Roasted Winter Vegetables

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Sweet, spicy, nutty, and wonderful! SAM

1 pound winter squash, peeled, seeded, and sliced into 1-inch dice
1 pound Brussels sprouts, trimmed and halved
1 medium onion, quartered
2 ounces pine nuts
2 cloves garlic, pressed
4 (3-inch) sprigs fresh rosemary
2 teaspoons toasted, ground cumin seed
4 tablespoons olive oil
1 tablespoon red wine vinegar
Sea Salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees F. Place a heavy baking sheet in the oven to heat. In a mixing bowl, combine the squash, Brussels sprouts, onion, pine nuts, garlic, rosemary, cumin, oil, vinegar, salt, and pepper, tossing gently to coat. Spread in one layer on the hot baking sheet and roast on the upper shelf of the oven for 40 to 45 minutes, turning occasionally with a wide spatula, until vegetables are tender and browned. Remove the rosemary sprigs. Serve on couscous or as a side dish or in a salad.
Makes 4 servings.

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4 Responses to Roasted Winter Vegetables

  1. […] continues at rockyroadoflove brought to you by diet.medtrials.info and […]

  2. […] Your Way through the Week with Harry and Sam in Episode 27 of The ROL ‘Hope you saved some Roasted Winter Vegetables from yesterday because TODAY we’re putting them in a wonderful Winter Veggie […]

  3. […] cup cold Roasted Winter Vegetables 1 large marinated artichoke heart, shredded 2 tablespoons cold cooked couscous 4 ounces mixed salad […]

  4. […] View the whole post at The Rocky Road of Love and Other Great Recipes […]

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