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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 222.9
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 32.5 mg
  • Total Carbs: 52.6 g
  • Dietary Fiber: 9.5 g
  • Protein: 5.5 g

View full nutritional breakdown of Reboot Harvest Roasted Veggies calories by ingredient
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Reboot Harvest Roasted Veggies

Submitted by: CBAILEYC


Number of Servings: 4

Ingredients

    1 Butternut Squash peeled, seeded and chopped
    4 medium Sweet Potatoes peeled and chopped
    2 cups Baby Bella Mushrooms washed and cut into quarters
    1 Yellow Onion peeled, cut into thick slices
    4 Garlic Cloves peeled and whole
    Olive oil sprayed or drizzled over vegetables (1-2 Tbsp)
    1/2 teaspoon Sea or Celtic salt
    1 tsp. Fresh Ground Black Pepper to taste
    Dried Basil to taste (1 teaspoon)
    Dried Thyme to taste (1 teaspoon)

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Directions

Preheat oven to 450 degrees

Place first five ingredients on a baking sheet with parchment paper
Spray or drizzle with olive oil. Add pepper, thyme and basil and salt.

Bake for 40 minutes, turning them over half way. Onions and mushrooms will finish around 30 minutes remove from tray and finish roasting squash and sweet potato.

Makes 4 -6 large servings (2 standard baking sheets full)
Save 1 baking sheet for Soup recipe for Day 10

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user CBAILEYC.





TAGS:  Vegetarian Meals |

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