Roasted Brussels Sprouts And Squash
|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|
Preheat the oven to 350 Â°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.
Roast, uncovered, for 15 to 20 minutes, or until the liq uid is reduced and the vegetables are tender.
Sprinkle with the poppy seeds.