Roasted Root Vegetables
- Number of Servings: 3
Ingredients
2.5 cup, cubes Butternut Squash (~1/2 a squash)1 large (7-1/4" to 8-1/2" long) Carrots2 parsnip (9" long) Parsnips 2 tbsp Extra Virgin Olive Oil Salt, Pepper, Garlic to taste.
Peel, seed and chop into bite size chunks the squash. Peel and chop into bite sized pieces the carrot and parsnips. Toss with oil and any seasoning you like... (salt pepper and garlic etc) pour in even layer on foil covered grill pan.
Grill over medium high heat for 8-10 minutes (stirring half way through) until veggies are tender and beginning to brown.
Serving Size: 1/3 of prepared
Number of Servings: 3
Recipe submitted by SparkPeople user TERYNSMA612.
Grill over medium high heat for 8-10 minutes (stirring half way through) until veggies are tender and beginning to brown.
Serving Size: 1/3 of prepared
Number of Servings: 3
Recipe submitted by SparkPeople user TERYNSMA612.
Nutritional Info Amount Per Serving
- Calories: 233.9
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 34.7 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 9.5 g
- Protein: 3.1 g
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