CommonGround volunteer Morgan Wrich shares her recipe for Roasted Vegetables.

Roasted Vegetables
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  1. 1 pound Brussels Sprouts, trimmed and halved
  2. 1 whole Small Butternut Squash, peeled and cubed
  3. 1 whole Large Red Onions, peeled and cut into wedges
  4. Olive Oil, for drizzling
  5. Salt and Pepper, to taste
  6. 1 teaspoon Chili Powder
  7. 6 strips precooked bacon
  8. 2 cloves garlic
  1. Preheat the oven to 425 degrees
  2. Place the vegetables on a rimmed sheet pan and drizzle them with olive oil.
  3. Sprinkle with salt, pepper, chill powder, and garlic and toss them together.
  4. Roast for 20 to 25 minutes, or until slightly browned.
  5. A few minutes before you are ready to take them out of the oven, sprinkle the bacon on top.
  6. Remove the veggies from the oven and arrange them onto a serving platter.
  7. Drizzle with balsamic glaze.
Adapted from Pioneer Woman
Adapted from Pioneer Woman
Commonground Nebraska


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