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.

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