Combine new fav winter veggie, Kabocha Squash (thanks for the intro, Lauren Haas!) with cauliflower and brussels sprouts with fresh herbs of the season: rosemary, sage and thyme for a fragrant, flavorful and fiberFULL addition to your holiday meal. Or bake on a Sunday and reheat for a warming side dish during the week. Ultra easy. Just chop & bake.
*As always, please use organic ingredients for YOUR health!
1 small/medium kabocha squash
½ head cauliflower
1 ½ cups brussels sprouts
1 ½ Tbsp coconut oil, melted
4 springs each fresh herbs: rosemary, sage & thyme
1 tsp freshly ground black pepper
¼ tsp sea salt
Pre-heat oven to 425 degrees, select CONVECT if possible.* Line 2 baking sheets with parchment paper.
Prep Herbs. Wash herbs thoroughly. To remove woody rosemary stems, turn point of sprig upwards, hold very end with left hand. Place thumb and index finger of right hand just below, then slide fingers down along stem to easily separate leaves from stem. Discard stems. Add sage and thyme (stems attached, no biggie) to rosemary leaves and dice into tiny pieces with knife. Set aside.
Prep Veggies. Carefully open squash. Remove and discard seeds. Chop kabocha squash into 1 – 1 ½ inch cubes and place in large bowl. Similarly, chop cauliflower into cubes. Chop Brussels sprouts in half. Place veggies in bowl with squash. Toss a few times with hands to mix. Add coconut oil and continue tossing with hands to distribute. Finally, add herbs, pepper and salt, and toss. Arrange veggies in a thin layer on both baking sheets. Roast 15 – 20 minutes, or until outside of veggies crisp and brown to your liking, while inside remains soft.
* If you are not using a convection oven, stir veggies after 10 minutes to cook more evenly.