4 servings

Ingredients:

1 lb. Brussel sprouts, cut in half

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1 lb. butternut squash, cubed

1 sweet potato peeled and cubed

Dash of salt and pepper

2 tbsp olive oil 

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Dressing:

1 ripe avocado

1 tbsp of fresh lime juice 

2 tbsp olive oil

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1. Pre-heat oven to 375 degrees

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2. In a large mixing bowl, mix together chopped raw vegetables with olive oil and salt and pepper.

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3. Place vegetables on a parchment-lined baking sheet and roast for about 35-45 minutes, stirring occasionally. Cook vegetables until tender when pierced with a fork.

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4. To make the dressing, put avocado, lime juice, olive oil,  into a blender and mix until it's smooth and creamy.

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5. Once vegetables are cooked serve them in a nice ceramic dish. Put avocado dressing into a small Ziploc bag, cut a small hole in the corner of the bag and drizzle over vegetables. 

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Serve warm

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