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Thursday, May 1, 2014

Roasted Herbed Butternut Squash, Carrots and Broccoli

I received some fresh seasonal squash and broccoli in my organic buying club this week, so I decided to toss in some olive oil with fresh herbs and enjoy the fresh favors. This is simple, elegant and flavorful. My 21 month old son even ate this and he never eats veggies! Win win!

1/2 Butternut Squash, peeled and cut into 1" chunks
1 small head broccoli, cleaned, stems removed and cut into florets**
2 carrots, peeled and sliced
2 garlic cloves, minced**
1 shallot, chopped
1 tsp fresh thyme
1 tbsp fresh rosemary, minced
1/4 cup olive oil
Kosher salt
Fresh ground black pepper
Parmesan cheese (to top)

Preheat oven to 375. Toss all ingredients **EXCLUDING BROCCOLI AND GARLIC** together and roast, tossing every so often, for about 30 mins. Add in broccoli and garlic and stir. Roast an additional 10 mins.

Sprinkle with Parmesan cheese.

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