Roasted Veggies

Let’s talk about roasted veggies. I love them – my kids, not so much. BUT, this recipe is requested in my house all the time. The kids get so excited when they see squash in the fridge. They love the sweet flavor…

Smith’s sells butternut squash in ‘halves’ very easy to work with – Costco also sells butternut squash already peeled and cubed.

Roasted Butternut Squash
2 medium butternut squash, peeled and cut into bit sized pieces
4 t butter
4 t brown sugar
Kosher Salt
Fresh cracked black pepper

Preheat oven to 400°. Place butternut squash on a large baking sheet. Melt butter and mix with brown sugar. Drizzle that mixture over each squash. Season with salt and pepper – roast for 40 minutes, until fork tender.


To make this next recipe super simple – I use baby carrots – that way you avoid all the peeling and cutting you’d have to do with ‘big’ carrots. Another staple:

Roasted Carrots
Carrots
3 T good EVOO
Kosher Salt
Fresh cracked black pepper

Preheat oven to 400° - lay carrots on baking sheet. Drizzle with EVOO and sprinkle with salt and pepper. Roast for 20 minutes.

I have also done this with Brussels Sprouts – so good!

*I got all these recipes from the ‘Barefoot Contessa Cookbook’ circa 1999.

A friend asked me a couple of years ago about my obsession with Kosher salt and fresh cracked black pepper. These are seriously a must for everybody! You can find Kosher salt at every grocery store – and it costs the same as table salt. As for the pepper – I don’t even own a pepper mill. Costco sells “Kirkland” brand ‘Tellicherry Black Pepper Grinder’ in their spice aisle for about $4 – it’s just a plastic spice jar with a grinder built right in. It’ll last you a year (or more). Neither of these are expensive – but the difference you taste is amazing!