Roasted Root Veggie Power Hour
Roasted Root Veggie Power Hour
Click for WW Points® value*
Prep: 20 minutes
Cook: 35 minutes
Click for WW Points® value*
Ingredients
2 cups peeled butternut squash cut into 1-inch chunks (about 1/2 of a medium squash)
1 cup peeled carrot cut into 1-inch chunks (about 2 medium carrots)
1 cup peeled parsnip cut into 1-inch chunks (about 1 medium parsnip)
1 cup peeled beets cut into 1-inch chunks (1 - 2 beets)
1 tbsp. extra-virgin olive oil
1/8 tsp. each salt and black pepper
Directions
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Place veggies in a large bowl. Drizzle with oil, and sprinkle with salt and pepper. Gently toss to coat.
Evenly distribute mixture on the baking sheet. Bake for 15 minutes.
Flip veggies. Bake until softened and browned, 18 - 20 minutes.
MAKES 4 SERVINGS
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Publish Date: 2017-04-10