Deliciously wonderful roasted veggies with incredible flavor from fresh garlic, herbs, olive oil and a hint of parmesan cheese. Simple, healthy, and beautiful!
In a small bowl, whisk together olive oil, oregano, rosemary and garlic Pour over veggies and toss to evenly distribute. Add in parmesan topping, salt and pepper and toss again until well coated.
Pour on a baking sheet and spread out evenly. Roast in oven for 35-45 minutes, stirring every 15-20 minutes, until squash is fork tender and sprouts are slightly crispy and caramelized. Remove from oven, cool for a few minutes, then serve! Makes 8 servings total.
Feel free to sub butternut squash with cubed sweet potatoes or regular potatoes if you'd like that more!