🎃 Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese 🎃🥒
Ingredients: 1 small butternut squash, peeled and cubed 2 cups Brussels sprouts, halved 1 medium zucchini, sliced 2 tbsp olive oil 1/2 tsp salt 1/2 tsp black pepper 1/4 tsp ground cinnamon 1/2 cup walnuts, roughly chopped 2 tbsp maple syrup 4 oz goat cheese, crumbled 1 tbsp balsamic glaze (for drizzling) Fresh thyme (for garnish) Directions: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss butternut squash, Brussels sprouts, and zucchini with olive oil, salt, pepper, and cinnamon. Spread the veggies evenly on the prepared baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through, until the veggies are tender and caramel
Pull-apart baklava cake
With a crunchy top and a soft and creamy base, this pull-apart baklava cake brings all of your favourite things into one sweet treat. Get the recipe at the link below ✨
delicious. Australia
🍠 Roasted Carrot & Lentil Salad with Honey Dijon Dressing - earthy, sweet, and perfectly hearty! **Ingredients:** **For the Salad:** - 1 lb carrots, peeled and cut into sticks - 2 tbsp olive oil - 1 tsp ground cumin - 1 tsp smoked paprika - Salt and pepper to taste - 1 cup cooked green or brown lentils - 1/4 cup crumbled feta cheese - 1/4 cup toasted almonds or walnuts - 2 cups mixed greens or arugula - 1/4 cup pomegranate arils (optional, for garnish) **For the Honey Dijon Dressing:** - 3 tbsp olive oil - 1 tbsp Dijon mustard - 1 tbsp honey (or maple syrup for vegan) - 1 tbsp lemon juice - 1 tsp apple cider vinegar - Salt and pepper to taste **Instructions:** 1. **Roast the Carrots**: - Preheat oven to 425°F (220°C). Toss the carrot sticks with olive oil, cumin, smoked paprika,