It’s fall! It’s fall! The brisk winds have come bringing clouds and a few showers and I couldn’t be more excited. There’s just something about fall that signals good things ahead: snuggling, fires, soup, apples, changing colors, holidays. The list just goes on and on. So in honor of the chilly season, I decided to make one of my favorite quick power meals: Roasted Veggies!
The possibilities are endless, and can vary based on what’s in season, but here’s what I used:
1/2 Butternut Squash, peeled& cubed
3-4 Medium Golden Beets
1 Bell Pepper
Brussel Sprouts should also be on this list but sadly, they didn’t make it into my dinner
Olive Oil, Apple Cider Vinegar, S&P, 3-4 cloves of minced garlic, and red pepper flakes to sprinkle over the top before cooking
1 cup cooked Lentils
Place in a 400 degree oven for 20-25 minutes, turning over once. Cook the lentils while the veggies are roasting and then serve together for an ultimate power meal!