Vegetables

Pancetta Wrapped Asparagus Bundles with Gruyere

Buttery Carrot Sauté with Fresh Dill

Roasted Brussels Sprouts with Garlic Slivers and Parmesan

Mushroom Sauté with Soy, Butter, and Garlic

Simply Roasted Carrots and Green Beans

Mushroom Sauté with Lemon and Garlic

Roasted Winter Vegetables

Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries

Carrot Sauté with Maple Syrup and Coconut Oil

Kale Sauté with Roasted Butternut Squash, Dried Cranberries, and Pecans

Roasted Green Beans with Herbs, Shallots, and Garlic

Bok Choy Sauté with Shiitake Mushrooms

Herb Roasted Delicata Squash Topped with Pomegranate Seeds, Pepitas, and Feta

Roasted Butternut Squash, Kale, and Quinoa Salad with Balsamic Glaze

Roasted Tomatoes with Pesto and Parmesan