Best with Sweet Chili Beets

Roasted Autumn Supper

Prep Time: 15 min // Cook Time: 40 min Servings: 8

What to do

  1. Preheat oven to 350°F.
  2. Toss the parsnips and butternut squash with olive oil, salt, and pepper. Place them on a lined baking pan and place them in the oven for 10 minutes.
  3. Generously pat the chicken with paprika, salt, and pepper.
  4. Heat a skillet with a tablespoon of olive oil and cook the chicken for 2-3 minutes each side. They’ll be raw in the middle and browned on the outside.
  5. Remove the chicken from the pan and nuzzle in with the veggies in the roasting pan.
  6. Place the chicken and veggies back in the oven for 30 minutes to roast.
  7. Meanwhile, place all of the sauce ingredients in the food processor and blend until smooth, taking breaks to scrape down the sides with a rubber spatula. Set aside when the sauce achieves desired consistency.
  8. When the veggies and chicken are done roasting, add the beets to the pan and broil on high for 2 minutes, or until the beets are heated through.
  9. Serve with sauce on side or drizzled over top!

What you’ll Need

Roasted Tray

3 parsnips, cut into “fries”

1/2 cup butternut squash, cubed

2 tablespoons extra virgin olive oil

Salt and pepper to taste

4 chicken thighs

4 chicken drumsticks

1 tablespoon paprika

1 lemon, cut into slices

4 sprigs thyme

1 package Love Beets Sweet Chili Marinated Baby Beets



1 cup raw cashews

2-3 cloves garlic

1/2 lemon, juiced

2 sprigs thyme, leaves picked from stem

1/4 cup + 2 tablespoons extra virgin olive oil

1/4 cup + 2 tablespoons water