Fall and Winter Roasted Veggies for the Week | Shift Life with Jenny

Name: Fall and Winter Roasted Veggies for the Week | Shift Life with Jenny
Ingredients: 1 lb organic brussel sprouts, cleaned and sliced in half or quarters; 2 acorn squash, seeds removed, cleaned, sliced about 1.5 inches thick, with skin on; 1.50 cups white organic yams/sweet potatoes, cleaned and cut into 2x2 in chunks; 1 tbsp organic extra virgin olive oil; 1 pinch sea salt; 1 pinch pepper

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Eat and reheat as needed throughout the week, or add to salads. Use the squash as a simple breakfast with pecans, banana and ground flaxseed.

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Ingredients

1 lb organic brussel sprouts, cleaned and sliced in half or quarters
2 acorn squash, seeds removed, cleaned, sliced about 1.5 inches thick, with skin on
1.50 cups white organic yams/sweet potatoes, cleaned and cut into 2x2 in chunks
1 tbsp organic extra virgin olive oil
1 pinch sea salt
1 pinch pepper