Roasted Root Veggies
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Roasted Root Veggies calories by ingredient
Introduction
I use these as an alternative carb source for breakfast. Nice and sweet; doesn't even need seasoning. Don't fear the butternut squash, it's super easy! Shown here with my Get Up and Gobble! Breakfast I use these as an alternative carb source for breakfast. Nice and sweet; doesn't even need seasoning. Don't fear the butternut squash, it's super easy! Shown here with my Get Up and Gobble! BreakfastNumber 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
Directions
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.