Recipe

Roasted Autumn Vegetables with AEVO Avocado Oil

Ingredients

• 2 cups butternut squash, peeled and cubed
• 2 cups Brussels sprouts, trimmed and halved
• 2 cups carrots, peeled and sliced
• 1 red onion, cut into wedges
• 2 tbsp AEVO Organic Extra Virgin Avocado Oil
• 2 tsp fresh rosemary, chopped
• 2 tsp fresh thyme, chopped
• Salt and pepper to taste

Instructions

1. Preheat Oven
   Preheat your oven to 400°F (200°C).
2. Prepare Vegetables
   In a large bowl, combine the butternut squash, Brussels sprouts, carrots, and red onion.
3. Season Vegetables
   Drizzle the AEVO Organic Extra Virgin Avocado Oil over the vegetables. Add the chopped rosemary, thyme, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
4. Arrange on Baking Sheet
   Spread the seasoned vegetables out in a single layer on a large baking sheet. Make sure they are not overcrowded to ensure even roasting.
5. Roast Vegetables
   Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through the cooking time.
6. Serve
   Remove from the oven and serve warm. These roasted autumn vegetables make a perfect side dish for any meal.