Roasted Beets and Butternut Squash

Ingredients:

4 medium beetroots, peeled and cut into 2cm cubes
3 cups diced butternut squash (1 small squash)
3 fresh garlic cloves, chopped
sea ​​salt and ground pepper, to taste
2 teaspoons of dried thyme
2 tablespoons of olive oil
2 tablespoons of balsamic vinegar
2 tablespoons of honey or pure maple syrup

Directions:

1. Heat the oven to 200 degrees. Line a large baking tray with baking paper.
2. Place the diced beetroot, pumpkin and garlic on the baking sheet.
3. Sprinkle everything with sea salt, pepper and thyme.
4. Drizzle with oil, balsamic vinegar and honey.
5. Mix everything well with your hands, then spread evenly on the baking sheet (one layer).
6. Roast for 25-30 minutes or until soft and golden (turn the vegetables halfway through cooking).
7. Sprinkle with fresh thyme before serving.
Yield: 4 servings
Recipe: cleanfoodcrush.com