This medley of roasted vegetables is easy to make and packed with flavour. Best of all — It's a light dish.
- 1 butternut squash, peeled
- 1 fennel bulb, trimmed ( or 6 tender stalks of celery)
- 1 red onion
- 2 tbsp (30 mL) olive oil
- 1 tsp (5 mL) herbes de Provence
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
Halve squash and remove seeds. Remove tough outer leaves from fennel; halve lengthwise and remove core. Cut squash and fennel into 1/2-inch (4 cm) chunks; place in large bowl. Cut onion lengthwise into thin wedges; add to bowl. (Make-ahead: Cover and refrigerate for up to 1 day.)
Add oil, herbes de Provence, salt and pepper to bowl; toss to combine. Spread on greased foil-lined baking sheet. Bake in 425°F (220°C) oven for 45 to 60 minutes or until lightly browned and tender.
Additional information :
Tip: You can substitute thyme, rosemary and/or savory if herbes de Provence is unavailable.For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html
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