Roasted Veggies with Avocado Dressing

Happy 2017 everyone! I may be a bit late to the game, but I am sure people are still trying to eat ~healthy~ post holidays. I sure am trying (not saying I am succeeding, but hey, it’s the thought that counts, right?)

A friend of mine (whom I hadn’t seen in ages!) came over tonight to cook dinner together and really wanted to try¬†this Buzzfeed recipe. I am not the biggest fan of bell peppers and we forgot to buy lime juice, but I think our tweaked recipe turned out amazing. It was beautiful, tasted wonderful, and was super healthy! The original recipe says it serves 4, but my boyfriend, friend and me cleaned it all up because it was so yummy.



  • 1 butternut squash, cut into pieces
  • 1 large carrot, cut into slices
  • 1/2 lbs (about 250 grams) brussel sprouts, halved
  • dried oregano, to taste
  • salt and pepper, to taste
  • 3 tbsp olive oil
  • 1 bag of spinach

Preheat the oven to 400 F. In a large bowl, mix the squash, carrot, brussel sprouts, olive oil and spices. Mix well and pour onto a baking sheet. Roast in oven for about 40 minutes. Once down, let the vegetables cool for a few minutes and spread over a bed of spinach.


  • 1 ripe avocado
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 2 cloves garlic
  • salt and pepper, to taste

Blend all of the dressing ingredients in a mixer (I used my Nutribullet) and and pour over the veggies and spinach. Enjoy!