Roasted Cinnamon Butternut Squash


I love a touch of cinnamon on butternut squash. Roasted chunks of butternut squash can be added to a salad or served as a side dish.


  • Butternut squash, peeled, seeded and diced into bite-sized pieces
  • 2 Tablespoons Olive oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Pepper to taste


Preheat the oven to 375 degrees. Place the butternut squash into a bowl and mix to coat evenly with the olive oil. Lay the squash out on a cookie sheet lined with natural parchment paper. Sprinkle with salt and cinnamon. Roast the squash for about 30 minutes. Enjoy!




Brocollini with Garlic and Lemon


I lived in Italy for two years. The best broccoli dish I ever had was dripping with a mix of butter and olive oil, had a hint of lemon, was loaded with chunks of slightly browned and crunchy garlic, and finished off with shaved parmesan. Serving your vegetables with butter or oil helps the absorption of Vitamin K, an essential nutrient for healthy joints and a healthy cardiovascular system.


  • 2 bunches of Broccoli or Broccolini, washed and chopped into bite-sized pieces
  • 4 Garlic cloves, minced or thinly sliced
  • 2 Tablespoons Olive oil, butter, ghee, or coconut oil
  • Fresh Lemon-about 1/4 lemon to squeeze on top
  • Salt, Pepper to taste
  • Optional Delicious Additions: Pine nuts, lightly roasted in the pan and removed before cooking the broccoli, and parmesan shavings to go on top.

Directions: Heat the oil in a medium or large sized frying pan over medium heat. Add the garlic and cook for about one minute, stirring well, until slightly browned. Add the broccoli to the pan, and saute for about 3-5 minutes so it is brightly colored and still a bit crunchy. Add salt and pepper to taste. Squeeze the lemon on top. At this point, you can add pine nuts or parmesan shavings.  Enjoy!!


Roasted Tarragon and Parsley Carrots


One of my favorite signs of spring is when the farmer's market opens. Freshly picked carrots have an amazing flavor. Tarragon lends a sweetness to roasted carrots.


  • Carrots
  • Olive oil
  • Parsley, fresh or dried
  • Tarragon, fresh or dried
  • Salt, Pepper
  • Optional: Hummus for dipping.


Preheat oven to 375 degrees Fahrenheit.

Wash and peel the carrots (optional to peel). Cut off the ends, you can leave a little of the greens on top for aesthetics. I like to leave shorter carrots whole because I think they look beautiful. Place the carrots in the bowl and coat with a tablespoon or so of olive oil. Lay the carrots on a cookie sheet lined with natural parchment paper. Sprinkle with salt, pepper, tarragon, and parsley. Roast for about 30 minutes. These are delicious served with hummus, or as a side dish for any meal.