Roasted Root Vegetables Recipe
Roasted root vegetables are great to enjoy at any time of the year.
Servings 3
Calories 176.7 kcal
- 1 Red onion, diced
- 2 cup Cauliflower, chopped
- 2 cup Sweet potato, diced
- 2 cup Butternut squash, diced
- 1 cup Beet, diced
- 5 Garlic cloves, chopped
- 2 tbsp Fresh thyme
- 2 tbsp Fresh rosemary
- 1 tbsp Lemon juice
- 3 tbsp Green onion, chopped (optional)
Preheat oven to 425 degrees.
Chop all ingredients. Try to chop sweet potato, butternut squash, and beet into uniform cubes as much as possible.
Combine ingredients (except green onion, if using) in mixing bowl and toss.
Line a baking sheet with parchment paper. Spread vegetables evenly in a single layer onto baking sheet.
Bake in oven for approx. 45 minutes (stirring once or twice halfway through) or until vegetables are tender and easy to pierce through with a knife or fork.
Top with extra lemon juice and/or green onion if desired.
Serving: 1.5gCalories: 176.7kcalCarbohydrates: 30.8gProtein: 5.7gFat: 0.7gFiber: 10.7g