Roasted Winter Vegetables Recipe
Makes 6 servings
1 pound carrots, peeled
1 pound small potatoes (various colors preferred), halved
1 small acorn squash
2 tablespoons extra virgin olive oil
salt and ground pepper to taste
chopped parsley or chopped cilantro (optional)
Heat oven to 425 degrees and line a rimmed baking sheet with parchment paper. Slice carrots into 1 inch pieces. Slice acorn squash in half and spoon out the seeds and stringy bits. Slice acorn squash into 1 inch pieces (don’t worry about peeling it).
Place carrots, potatoes, and squash in a medium bowl and toss with olive oil and salt and pepper. Spread out on prepared baking sheet and roast for 35-40 minutes. Sprinkle with parsley or cilantro and serve. Can be made a few days ahead and reheated in oven or microwave.
For one serving = 152 calories, 4.8 g fat, 0.7 g saturated fat, 26.8 g carbohydrates, 4.6 g sugar, 2.5 g protein, 4.8 g fiber, 100 mg sodium, 4 SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes