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@whattufi9az: 22 #RoV #RoVThailand #PreytaHighlight #RoV10thAnniversary

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Monday 26 October 2026 18:26:18 GMT
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@cristiana @blueb3rrry19
@cristiana @blueb3rrry19
#canthislovebetranslated? #goyounjung
#canthislovebetranslated? #goyounjung
#ad This Roasted Fall Vegetable Salad is sure to be a cozy fave this autumn. Especially when the prep is made so easy with @GoodCook! Ingredients: 2 cups halved or shredded Brussels sprouts (10 ounces) 2 cups coarsely chopped butternut squash 1 red bell pepper, cut into 3/4-inch pieces 1 red onion, cut into 3/4-inch pieces 4 tablespoons olive oil, divided 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon red wine vinegar 1 tablespoon chopped fresh herbs, such as parsley or chives 1 small clove garlic, minced 1 teaspoon Dijon mustard 2 tablespoons of pumpkin seeds, toasted Directions: Preheat the oven to 425 degrees F (220 degrees C).Grab a nonstick pan. Spread Brussels sprouts, squash, bell pepper, and red onion on prepared baking sheet. Drizzle with 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Roast vegetables in the preheated oven, stirring halfway through, until browned and tender, about 20 minutes. Let cool 10 minutes. For vinaigrette, whisk together vinegar, herbs, garlic, and mustard in a large bowl. Slowly pour in remaining 2 tablespoons oil, whisking until oil is incorporated and dressing is smooth and creamy. Add vegetables to bowl with vinaigrette; toss. Let cool to room temperature (or chill, covered, up to 1 week). Sprinkle salad with pumpkin seeds just before serving. To toast nuts and seeds, cook in a dry skillet over medium heat, stirring frequently, until lightly browned and fragrant, 4 to 7 minutes. Keep an eye on them. They can burn quickly.
#ad This Roasted Fall Vegetable Salad is sure to be a cozy fave this autumn. Especially when the prep is made so easy with @GoodCook! Ingredients: 2 cups halved or shredded Brussels sprouts (10 ounces) 2 cups coarsely chopped butternut squash 1 red bell pepper, cut into 3/4-inch pieces 1 red onion, cut into 3/4-inch pieces 4 tablespoons olive oil, divided 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon red wine vinegar 1 tablespoon chopped fresh herbs, such as parsley or chives 1 small clove garlic, minced 1 teaspoon Dijon mustard 2 tablespoons of pumpkin seeds, toasted Directions: Preheat the oven to 425 degrees F (220 degrees C).Grab a nonstick pan. Spread Brussels sprouts, squash, bell pepper, and red onion on prepared baking sheet. Drizzle with 2 tablespoons oil. Sprinkle with salt and pepper; toss to coat. Roast vegetables in the preheated oven, stirring halfway through, until browned and tender, about 20 minutes. Let cool 10 minutes. For vinaigrette, whisk together vinegar, herbs, garlic, and mustard in a large bowl. Slowly pour in remaining 2 tablespoons oil, whisking until oil is incorporated and dressing is smooth and creamy. Add vegetables to bowl with vinaigrette; toss. Let cool to room temperature (or chill, covered, up to 1 week). Sprinkle salad with pumpkin seeds just before serving. To toast nuts and seeds, cook in a dry skillet over medium heat, stirring frequently, until lightly browned and fragrant, 4 to 7 minutes. Keep an eye on them. They can burn quickly.
💔🎧 -SoundReach.me |
💔🎧 -SoundReach.me | "did I drive you away? I promise you this. I'll always look out for you.... yeah... that's what I'll do" 🎼 @coldplay #bfdyz #kaywat #thismindset #feelsomething
Lagu yang bikin galau dalam keadaan baddie 🙂
Lagu yang bikin galau dalam keadaan baddie 🙂
Plancha de cabello a vapor de wavytalk #DealsForYouDays #planchadecabello #DealsForYouDays #cabellolacio
Plancha de cabello a vapor de wavytalk #DealsForYouDays #planchadecabello #DealsForYouDays #cabellolacio

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