ROASTED VEGETABLES

Preheat oven to 425

• In the picture are brussel sprouts, with ends cut off, then cut in half. Acorn Squash, that I leave the peel on, wash real good, slice and cut into pieces. Put in a bowl and drizzle to your taste with LILLIAN'S. Toss and then place on the pan. I cook them for about 1 hour, turning them after about 30 minutes. I like my brussels "crispy" and my acorn squash slightly browned. Cook to your desired color/crispness!

  **Just a note: I also will roast asparagus; broccoli; cauliflower after drizzling with Lillian's.  Any vegetable you like is good to drizzle with LILLIAN'S and roast or grill!