Ingredients
- 1 large butternut squash, peeled and diced
- 2 delicata squash
- ½ lb brussels sprouts, trimmed and halved
- 3 sweet onions, thinly sliced
- 5 rainbow carrots, peeled
- 1 ¼ c avocado oil, divided
- 3 oz package arugula
- ½ pecans, toasted
- 1 fresh orange
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- ½ c white balsamic vinegar
Instructions
- Preheat oven to 400°F.
- Cut top and bottom off delicata squash and scoop out seeds.
- Cut squash in half lengthwise, and then cut each half into slices.
- Add Brussels sprouts, onions, carrots, and 1/4 c avocado oil and toss until all ingredients are well coated with oil.
- In a large sheet pan, spread mixture to make a single layer.
- Place in center of oven for approximately 25-35 minutes.
- To make the dressing: zest and juice the orange then combine with thyme, rosemary, white balsamic vinegar, and the remaining 1 c avocado oil. Whisk until well blended.
- Once vegetables are done, combine with arugula and toasted pecans.
- Toss with dressing until evenly coated.