Every fall you can use your favorite vegetables to make the perfect side dish for any occasion.
2 stalks of Brussels’ Sprouts, sprouts removed, ends trimmed, cut in halves
4 large sweet potatoes, cut into half-moons
1 medium ambercup squash, seeds removed, diced
1/3 cup olive oil
Salt and black pepper, to taste
2 tablespoons fresh thyme
2 tablespoons fresh parsley, chopped
1. Preheat oven to 425F.
2. In a large bowl, toss Brussels’ Sprouts with salt, pepper (to taste) and enough olive oil to evenly coat them. Lay them out on a cookie sheet. Repeat this process for the sweet potatoes, and ambercup squash.
3. Roast in the oven for about 35-40 minutes, or until lightly golden brown and fork tender.
4. Toss with the herbs. Serve warm. Can be held in a low heat, electric fry pan.
Yield: 12-16 Servings