The simple ingredients and preparation bring out the subtle, sweet flavors of red peppers and butternut squash with a kick of garlic.

These roasted veggies are all about simplicity. They’re so easy to make, so easy to eat and the simple ingredients really bring out the full flavor of each vegetable. It’s a tough call, but I think if I had to choose, roasting veggies is probably my favorite way to cook them. It really pulls out all the subtle sweet flavors. This is the perfect people-pleasing side dish to make for your favorite omnivorous or carnivorous pals because who can turn down a juicy, roasted red pepper? Who?!

I like to roast most of my veggies on Sundays so I can have them throughout the week. It’s perfect for when I come home at 7:30/8pm ravenous and don’t have the patience to spend much time cooking. You can make these bad boys in big batches and either heat them up as a side, throw them on top of a salad or in a wrap for lunch.

I was thinking about it, and I can imagine that anyone who is new to trying to eat healthier and cook for themselves must be so overwhelmed by the constant bombardment of (often misguided) health advice from every corner. I know I am anyway. There’s always a new superfood you should have been eating or a new supervillain you can’t eat anymore. Some of this advice is based off science, and some of it is taken out of context from larger bodies of research or small populations. Either way, it can get overwhelming knowing what’s good and what’s not. (Not to mention that everyone’s body is different….)

One thing I know I can count on is that vegetables are always a winner, and no I’m not saying that this means you should ONLY eat veggies, just eat a lot of them. That’s probably the first tip I’d give anyone embarking on a healthier lifestyle. Just try to eat more veggies. I think we focus so much on taking things away that it can get to you. So much of the diet industry is about deprivation which isn’t a long term success strategy. But veggies? Veggies are for life!

Red peppers and butternut squash, besides being PDT (pretty damn tasty) are packed with micronutrients. Red peppers are loaded with vitamin C, contain beta-carotene which has antioxidant and anti-inflammatory benefits, plus they also contain both vitamin B6 and vitamin E. Oh, and don’t forget how pretty your plate looks when you have pops of red. Butternut squash, besides adding more color to your plate, contain vitamin A, vitamin C and are a fantastic source of antioxidants.

So now I’ve convinced you this side dish will basically add another 10 years to your life, let’s dig in!

Your Turn

• What’s your favorite way to eat your veggies?
• Have any exciting plans for this weekend?