Sprouts With Bacon

Healthy Roasted Vegetables

Healthy Roasted Vegetables

Ingredients

Makes 6 :Servings

Prep: 10 minutes

Cooking Time: 30 minutes

Serving size 1/6 of recipe

Calories 141 Protein 3 g Carbohydrates 24 g Fat 5 g Fiber 4 g Sugar 4 g Sodium 25 mg

• 1 small butternut squash, peeled and cut into 1-inch cubes
• 5 purple fingerling potatoes, quartered
• 1 cup small cauliflower florets
• 1 medium zucchini, cut into discs
• 1 red bell pepper, seeded and sliced
• juice of 1/2 lemon
• sea salt and black pepper
• red pepper flakes

For the herb mix

• 2 tablespoons olive oil or olive oil spray to save on calories
• 1 tablespoon dried thyme
• 2 teaspoons dried oregano
• 2 tablespoons balsamic vinegar (optional)
• sea salt and black pepper

Method

1. Preheat the oven to 420°F
2. Line a baking sheet with parchment paper
3. Place the butternut squash, potatoes, cauliflower, zucchini, lemon juice, salt, pepper, and red pepper flakes into a large bowl
4. Stir to combine
5. In a separate bowl, mix together the olive oil, thyme, oregano, balsamic vinegar (if using), salt, and pepper
6. Drizzle over the veggies, mixing with your hands to make sure every piece is coated
7. Add the veggies to the baking sheet, making sure they don’t overlap
8. If the veggies are crowded they will steam instead of brown, so use an extra baking sheet if needed
9. If some of the veggies look too dry after you spread them out, give them a light drizzle or spray of olive oil
10. Roast in the oven until the outside edges have browned and the veggies are cooked through, 30 to 40 minutes, mixing halfway through

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