1. Preheat oven to 400˚ for any of the three veggies discussed in this post.
2. Wash and clean all veggies before cutting.

Brussel sprouts

1. Remove any outer leaves that look wilted or brown. Trim stems and place in a bowl of water. Swirl them around to remove excess dirt. Then slice in 1/4 inch slices, toss on a baking sheet with oil, spices and honey.
2. Bake for 20-25 minutes or until tender and golden on the edges.

Broccoli

1. Submerge broccoli head or florets into a large bowl of water to remove any dirt. Slice into 1/4 inch slices and toss with oil, spices and honey.
2. Bake for 30 minutes or until tender and golden. Move to a lower rack if the tips of the florets start to get too brown.

Butternut

1. Wash the squash and slice lengthwise. Remove the seeds and some or all of the goopy orange strands. Rub all over (skin included) with olive oil, salt and pepper.
2. Place cut-side down on a baking sheet and bake for 45 minutes to 1 hour. Until very tender. I like to use tongs to squeeze one and if it squishes in on itself easily I know it’s ready.