Roasted Beets And Butternut Squash

Healthy, tasty and gorgeous! You can make these a day ahead and serve at room temperature. Sprinkle any leftovers on top of a salad for the next day!

Directions

1. Preheat oven to 400 degrees Fahrenheit (on the roast setting).

2. In two separate bowls, toss the cubes of beets and butternut squash, each with two teaspoon of oil . Place them on two separate lined cookie sheets, or on two sides of a sheet. Sprinkle with salt and pepper. Roast for half an hour, or until edges are turning brown. I like to mix them once during roasting, so that they all cook evenly.

3. Let cool, mix together, and add parsley. Serve at room temp or slightly warmed.

Recipe tags

Allergy-friendly Beets Butternut squash Complex carbs Estee Kafra Pareve Parsley Passover foods Peeled vegetables Pesach Pesach foods Roasted beets Roasted squash Roasted vegetables Side dishes Veggie sides