Oh hey friends. Content Monday! This weekend I spent period at Deer Valley Resort for the Better Blog Retreat. Needless to say, I’ll tell you more about any of it within an upcoming post, but for now all I want to mention is that I CANNOT even begin to show you how completely gorgeous Utah is normally I had developed no idea!

For all of those other week, Tony and I are driving right down to Moab, Utah to see my Mom, then we’re headed to Denver for a little vacation. Truthfully, we need it. Days gone by month has been CRAZY face because of moving, painting, traveling, projects and basically the rest that existence throws at you.
And today it’s almost November? I just can’t even.
I do need to say though these veggies would be FABULOUS tossed with some cooked quinoa for a nice vegetarian dinner. Talk about flavor!
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Prep period:
15 mins
Cook period:
45 mins
Total period:
1 hour
Ingredients
1 large butternut squash (about 2 pounds), peeled, seeded and cut into cubes
1 pound brussels sprouts, halved and stems & outer leaves removed
3 huge carrots, peeled and sliced
2 large parsnips, peeled sliced
1 large red onion, coarsely chopped
12 garlic cloves, peeled
2 tablespoons essential olive oil
1 tablespoon dried oregano
1 tablespoon dried rosemary
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
Instructions
Preheat oven to 400 degrees F. Add vegetables to a large bowl.
In a small bowl, whisk together olive oil, oregano, rosemary and garlic Pour over veggies and toss to equally distribute. Add parmesan topping, sodium and pepper and toss once again until well covered. Pour on the baking sheet and spread out consistently. Roast in range for 35-45 minutes, stirring every 15-20 minutes, until squash is definitely fork tender and sprouts are slightly crispy and caramelized. Remove from range, cool for a couple minutes, after that serve! Makes 8 servings total.
Feel absolve to sub butternut squash with cubed sweet potatoes or regular potatoes if you want that more!
Recipe by: Monique Volz // Ambitious Kitchen
Photography by: Sarah Fennel // Broma Bakery
Samantha
We were in Moab in Sept! Such an incredibly gorgeous part of the country, I had no idea. If you have time, stop in Glenwood springs on the path to Denver… they have hot spring drinking water pools
I’m always looking for various ways to make up veggies, as steaming them will get a bit outdated.
These look to die for, I’ll definitely be trying them sometime quickly!
Happy you survived all of that snow! GAH. It looked terrifying and was a glance into what we’re about to experience in Chicago. Wah.
Love these vegetables. I’m a Brussels fanatic, specifically at this time of year.
I’ve never gone to Utah but I’d love to go! It certainly seems gorgeous. And I’ve never tried Move! Veggie parmesan but it sounds great if you ask me. I cook using a lactose-intolerant friend frequently and not being able to use cheese really places a damper on points.

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