Seasoned Roasted Root Vegetables

I wanted a vegetable medley good for the fall. I took 3 recipes and changed them up to the following recipe. This recipe is good when reheated in the microwave, or I have frozen some and used later.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.

Step: 2

Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet.

Step: 3

Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.

Per Serving: 149 calories; protein 3.4g; carbohydrates 29.9g; fat 3.1g; sodium 47.1mg.

Deciding stay in and make food your dinner instead of dining out is already a step in the best direction if you’re focusing on eating healthier. There’s no good way to know precisely what’s happen into the food you’re eating than by making it homemade Making the best of the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

A side dish would easily make down of your health goals, as sweetness , sodium, fat, and calories would all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .