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Colorful Fall Veggies – 4 Sweet & Delicious, Super Easy to Make Recipes

Right now is the time of year when colorful, sweet and tasty fall vegetables are ready to cook up and grace our kitchen table. Whether you are roasting, sauteing, baking or frying, there are countless ways of cooking them. But you don't have to get fancy, as there are ways to whip up these delights of nature in a short amount of time with very little prep. Check out a few of my favorite and super-simple ways to make them...

Spaghetti Squash – Cut a squash in half lengthwise. Scoop out the seeds. Lightly drizzle the inside with olive, salt and pepper. Place face down on a cooking sheet and poke some fork holes into the rind. Place in a 400-degree oven for 40 minutes til the squash is golden brown around the edges. Scrape out the fluffy insides with a fork. You can simply serve with Olive oil or butter and grated parmesan cheese, or top with tomato sauce and ground beef or ground turkey.

Sauteed squash

Sauteed Brussel Sprouts – Cut the hard heads off, then slice each sprout into quarters. Sautee them up in a frying pan with olive oil, salt and pepper til they are golden brown. Fry up several slices of bacon crispy, dice up and mix in with the sprouts. Add a helping of grated cheese sprinkled on top and it is just so delicious!

Sauteed brussel sprouts

Riced Cauliflower – Place your cheese grater in a large pan and grate a head of cauliflower right in there. Place pan on a medium flame. Add olive oil, garlic powder, salt and pepper. When the cauliflower starts lightly browning sprinkle in a handful or so of shredded mozzarella cheese 'til it melts in then serve. Looks like rice but incredibly nutritious!

Balsamic Glazed Carrots – Buy a bag of whole large carrots and slice then in half, then into carrot sticks. Place on a baking sheet, sprinkle with salt, pepper and place in the over at 350 for 15 minutes and roast til the edges are brown and slightly crispy. Take out and then drizzle with balsamic vinegar and place back in the oven for 5 more minutes. Trust me this is a sweet and wickedly flavorful side dish.

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