Roasted Veggies with Avocado Dressing

The South Arm Multicultural Community Kitchen came together for another cooking session.


We made Roasted Veggies with Avocado Dressing. This is a vegetarian meal which uses fall vegetables like squash and Brussels srpouts.


  • 3 sweet peppers, multi-colour, roughly chopped
  • 1 pound butternut squash
  • 1 pound Brussels sprouts, hulled and halved if they are big
  • 2 teaspoons dried Oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 4 ounces mixed greens


Avocado Dressing Ingredients

  • 3 avocados
  • 3 small garlic cloves
  • Juice of 2 limes or lemons
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper


Source: South Arm Community Kitchen


img_0004Preheat oven to 400F/200C.

Prepare the Brussels sprouts by cutting the stem end and removing any yellowing/browning outer leaves.

If the Brussels sprouts are big, cut a cross on the stem to allow faster cooking.

img_0014In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt and pepper and olive oil until the veggies are evenly coated.
img_0016Pour the vegetables onto a baking sheet (lined with parchment paper, optional) in one even layer.
img_0043Roast in a 400F preheated oven for 40 minutes.
img_0042To make the dressing, place avocado, garlic, lime juice, olive oil, salt and pepper in a blender or food processor.
img_0044Blend until the mixture is light and creamy.
img_0048To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies.

Spoon the Avocado Dressing over the salad and serve.

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