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Healthy Roasted Vegetables
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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
- Preheat the oven to 420°F
- Line a baking sheet with parchment paper
- Place the butternut squash, potatoes, cauliflower, zucchini, lemon juice, salt, pepper, and red pepper flakes into a large bowl
- Stir to combine
- In a separate bowl, mix together the olive oil, thyme, oregano, balsamic vinegar (if using), salt, and pepper
- Drizzle over the veggies, mixing with your hands to make sure every piece is coated
- Add the veggies to the baking sheet, making sure they don’t overlap
- If the veggies are crowded they will steam instead of brown, so use an extra baking sheet if needed
- If some of the veggies look too dry after you spread them out, give them a light drizzle or spray of olive oil
- 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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