Ingredients

The following ingredients have 4 Servings
  • 10-15 rainbow carrots
  • 3 cups Brussels sprouts, sliced
  • 1 large red onion, sliced
  • 1 acorn squash or squash of choice, sliced
  • 2 cups purple seedless grapes
  • 1/4 cup extra-virgin olive oil
  • 6 garlic cloves, crushed
  • 2 sprigs thyme
  • 4 sprigs of sage
  • 1-2 teaspoons fine sea salt
  • 1/2 teaspoon pepper
  • 2 tablespoons honey

Instruction

  • Preheat oven to 400°F.
  • In a bowl, combine sliced onion, Brussels sprouts, carrots, squash, and grapes.
  • Add in oil, garlic, salt, and pepper. Toss to evenly combine.
  • Line a baking sheet and spread out veggies across it. Top with thyme and sage.
  • Roast for 45-50 minutes, tossing halfway through.
  • Once soft and tender, remove from the oven Remove any stems (from grapes and herbs).
  • If adding honey, add while veggies are warm and gently toss to coat.
  • Taste and add additional salt and pepper as desired and serve hot.