A Delicious Variety of Fall Roasted Vegetables
Ingredients
- 1 small butternut squash (about 1 pound), peeled and seeded
- 1 medium sweet potato, peeled
- 1 medium baking potato, peeled
- ½ pound carrots, peeled
- ½ pound parsnips, peeled
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
Instructions
- Preheat oven to 425 degrees.
- Cut butternut squash, sweet potato, baking potato, carrots and parsnip into 1- inch pieces.
- Place all cut vegetables in a single layer on a baking sheet. Drizzle olive oil over vegetables and sprinkle with salt and pepper over top. Toss well.
- Bake for about 30 minutes, turning once with a spatula, until vegetables are tender.
- Season with more salt and pepper, if desired.
- Serve hot.
Nutrition
Serving: 1servingCalories: 173kcalCarbohydrates: 32gProtein: 3gFat: 5gSodium: 220mgFiber: 5gSugar: 6gPlus Points: 5