Roasted Veggies with Salsa Verde

What You Get

Brussels sprouts 

Delicata squash 

Carrots 

Red onion 

Salsa verde

What You’ll Need

Olive oil 

Salt 

Makes 4 side servings 

Active Time: 15 minutes 

Total Time: 45 minutes 

Preheat the oven to 450°F. Trim half of the Brussels. Cut the delicata in half, scoop out the seeds, and slice the flesh. Trim the carrots and cut them in half lengthwise. Slice half of the red onion. Pile the Brussels, delicata, red onion, and carrots onto a sheet pan. Drizzle with 3 tablespoons olive oil, season with salt, and toss to coat. Roast until tender, about 30 minutes. Arrange the vegetables on a platter, drizzle with the salsa verde, and serve warm.