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Roasted Brussels Sprouts And Squash

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Ingredients
  Apple juice 1⁄2 Cup (8 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Lemon juice 2 Teaspoon
  Dijon mustard 1 Teaspoon
  Caraway seeds 1⁄2 Teaspoon
  Halved brussels sprouts 3 Cup (48 tbs)
  Peeled cubed butternut squash 2 Cup (32 tbs)
  Cut green beans 1 1⁄2 Cup (24 tbs) (1 inch pieces)
  Sliced carrots 1 Cup (16 tbs)
  Poppy seeds 1 Tablespoon
Directions

Preheat the oven to 350 °F.
In a small bowl, mix the apple juice, raisins, lemon juice, mustard, and caraway seeds.
In a 9" x 13" baking dish, mix the brussels sprouts, squash, beans, and carrots.
Pour on the juice mixture and toss well.
Cover with foil and roast for 25 to 30 minutes, or until the vegetables are just tender.
Stir.
Roast, uncovered, for 15 to 20 minutes, or until the liq uid is reduced and the vegetables are tender.
Sprinkle with the poppy seeds.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Restriction: 
Vegetarian
Interest: 
Healthy
Servings: 
2

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