Roasted Root Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Butternut Squash, cubed (about 3-4 cups)3 Sweet potatoes, cubed (about 3 cups)3 Rutabagas (small), cubed (about 3 cups)1/4 C. Extra virgin Olive oil
Preheat oven to 400"
Line a shallow baking pan with foil
Peel butternut squash with veggie peeler (It works!) and cube.
Peel and cube sweet potatoes
Peel and cube rutabagas (peeler works here too!)
Toss veggies with olive oil until coated.
Spread evenly on baking sheet.
At 40 minutes in, stir veggies up. Check every 10 minutes thereafter as veggies will start to get brown. Leave in longer if you want them more roasted or softer. You can add seasoning, but really it's good just the way it is!
Serving Size: Makes about 10, 5oz. servings.
Line a shallow baking pan with foil
Peel butternut squash with veggie peeler (It works!) and cube.
Peel and cube sweet potatoes
Peel and cube rutabagas (peeler works here too!)
Toss veggies with olive oil until coated.
Spread evenly on baking sheet.
At 40 minutes in, stir veggies up. Check every 10 minutes thereafter as veggies will start to get brown. Leave in longer if you want them more roasted or softer. You can add seasoning, but really it's good just the way it is!
Serving Size: Makes about 10, 5oz. servings.
Nutritional Info Amount Per Serving
- Calories: 142.2
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 20.2 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 5.0 g
- Protein: 2.1 g
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