Roasted Brussels Sprouts, Acorn Squash & Potatoes

So, no surprise...since the CSA ended almost 2 months ago, my vegetable consumption has reduced drastically. It's been a really busy time too (with a lot of meals out), so I also can't imagine that I would have time to deal with the amount of raw produce we had been getting. But I definitely miss it, and felt the need to eat some vegetables at home tonight.

Roasting in the oven is by far the easiest and one of the tastiest ways to cook any vegetable. You really can't go wrong with just tossing something in oil & seasoning, throwing it on a baking sheet and cooking it for about 20 minutes or less. I did three tonight:

I just can't say enough good things about roasted brussels sprouts (can you tell from the last few posts?). They are so freaking delicious. These are just done with olive oil, salt & pepper and tossed with a little feta cheese when done. The acorn squash  is sliced and topped with a mixture of melted butter, brown sugar, honey, salt & pepper before going in the oven. I almost wished it was a little more "glazed," but it was good. The Yukon Gold potatoes are cubed & tossed with olive oil, salt & pepper and smoked paprika.

They all went in the oven at the same time at 400 (three different baking sheets to leave plenty of room for browning & crispiness). The potatoes took the longest at about 20 minutes.