Name: Oven Roasted Autumn Vegetables
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 4 cups Brussels sprouts, cut in half; 3 cups acorn squash, peeled, diced; 1 cup pecans, chopped; 1 cup dates, chopped; 1/4 cup apple cider vinegar; 2-3 tsp garlic, fresh, minced; 2 tbsp mustard, Dijon or stone-ground; 1/2 tsp cinnamon, ground; 1/2 tsp red pepper flakes; 1/4 tsp nutmeg, ground; Black pepper, freshly ground, to taste

Oven Roasted Autumn Vegetables

A comforting plant-based side dish that celebrates the food and flavors of autumn.

Author: Dr. Rosane Oliveira
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 1x

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Ingredients

4 cups Brussels sprouts, cut in half
3 cups acorn squash, peeled, diced
1 cup pecans, chopped
1 cup dates, chopped
1/4 cup apple cider vinegar
2–3 tsp garlic, fresh, minced
2 tbsp mustard, Dijon or stone-ground
1/2 tsp cinnamon, ground
1/2 tsp red pepper flakes
1/4 tsp nutmeg, ground
Black pepper, freshly ground, to taste

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Instructions

Set oven to 375°F.
Combine Brussels sprouts, acorn squash, pecans and dates in a large mixing bowl.
In a smaller mixing bowl, combine vinegar, garlic, mustard, cinnamon, red pepper flakes, nutmeg and black pepper, then whisk.
Add sauce to vegetables and mix until well coated.
Line a baking sheet with parchment and transfer the glazed vegetables onto the pan.
Bake for 40-45 minutes or until vegetables are tender.

Find it online: https://pblife.org/recipes/oven-roasted-autumn-vegetables/