Roasted squash, carrots, onions, zuccini, celery, garlic
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
* Butternut Squash, 4 cup, cubes * Zucchini, baby, 1 large * Carrots, raw, 5 large (7-1/4" to 8-1/2" long) * Celery, raw, 3 stalk, large (11"-12" long) * Garlic, 10 cloves * Olive Oil, 1 tbsp * Onions, raw, .5 medium 2-1/2" dia. * Fennel, 1 bulb
Cut the peeled carrots & celery into smaller pieces, slice the fennel and onion into 1/4 - 1/2 inch slices. I took a whole head of garlic - cleaned each of the cloves and tossed them in. Zuccini was left with skin and sliced medium thickness. I bought the butternut squash pre-cleaned and cubed. Toss all the veggies in a large bowl. Sprinkle with seasonings to taste - (suggestions - not included in nutrition, because everyone has different needs) sea salt - maybe half a teaspoon, cumin and chili powder to taste. I added about 2 Tablespoons of chopped cilantro - my herb of the month.
Spread on 2 large baking pans sprayed w/ olive oil PAM. Drizzle 1 Tablespoon of olive oil on the two pans and roast on 425 for about 20 minutes then reduce to about 375 for 20 min or until toughest veggie is tender (carrots).
Makes 7 servings 1.5 cups each
Number of Servings: 7
Recipe submitted by SparkPeople user CALIDREAMER76.
Spread on 2 large baking pans sprayed w/ olive oil PAM. Drizzle 1 Tablespoon of olive oil on the two pans and roast on 425 for about 20 minutes then reduce to about 375 for 20 min or until toughest veggie is tender (carrots).
Makes 7 servings 1.5 cups each
Number of Servings: 7
Recipe submitted by SparkPeople user CALIDREAMER76.
Nutritional Info Amount Per Serving
- Calories: 109.6
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 82.9 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 6.6 g
- Protein: 2.6 g
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