Herb & Garlic Roasted Vegetables

Name: Herb & Garlic Roasted Root Vegetables
Yield: 6
Ingredients: 3 cups peeled and cubed butternut squash; 2 cups coarsely chopped yams; 1 cup coarsely chopped and peeled carrots or parsnips; 1 small red onion, cut in small wedges; 2 tbsp olive oil; 1 tbsp Herb &amp; Garlic; 1 - 2 tbsp balsamic vinegar; SPG Seasoning (to taste)

Herb & Garlic Roasted Root Vegetables

Servings

6 servings

Calories

120

Total Time

50 minutes

Luscious roasted vegetables – a great side dish to any meal!

Image of Herb & Garlic Roasted Root Vegetables

Ingredients

3 cups peeled and cubed butternut squash
2 cups coarsely chopped yams
1 cup coarsely chopped and peeled carrots or parsnips
1 small red onion, cut in small wedges
2 tbsp olive oil
1 tbsp Herb & Garlic
1 - 2 tbsp balsamic vinegar
SPG Seasoning (to taste)

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Directions

Preheat oven to 425° F. Place rack in middle of oven.
Place all ingredients in the centre of a parchment-lined sheet pan. Using your fingers, toss vegetables to coat with seasoning.
Spread vegetables evenly. Do not crowd or they will steam instead of roast.
Bake for 40 - 45 minutes, or until vegetables are tender and lightly browned.

Recipe Note

Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 7 days.

Nutrition

Calories 120, Calories 130 , Fat 5 grams, Carbs 22 grams, Fiber 6 grams, Sugar 6 grams, Protein 2 grams, Cholesterol 0 milligrams, Sodium 75 milligrams