A fabulous addition to your Holiday menu!
Serves 6, Cook time about 1 hour
2 medium carrots sliced
12-15 brussel sprouts cut in halves
3 medium potatoes cut in half then 1/4" thick slices
1 beet cut in half then sliced
1 large onion cut in half and sliced
1 yellow summer squash cut and sliced
1 tsp garlic powder
2 packets Vitality Beyond Broth
3 tbs. coconut oil, divided in half
1 Acorn squash cut in half, remove seeds
Squash (First prepare the squash)
Bake at 400 degrees
Put a couple of fork holes in squash
Bake acorn squash in baking dish face down in 1 " water
Cook for 40 minutes
Place acorn squash on a platter. Fill roasted vegetables in the squash and the remaining vegetables to fill the platter.
Preheat oven to 400 degrees
Add half the coconut oil to a large baking pan
Place onions first then potatoes, beets, carrots, squash, brussel sprouts
Sprinkle Vitality broth and garlic powder throughout
Add remaining coconut oil.
Cover with foil
Bake for 1/2 hour, toss again
Bake another 1/2 hour, remove foil. Cook another 5- 10 minutes to slightly golden
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