Herb & Garlic Roasted Root Vegetables

  • 50 mins
  • 120 Calories
  • 2g Protein
  • 6 servings

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

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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Herb & Garlic
$9.99
SPG
$8.50

Preparation

  1. Preheat oven to 425° F. Place rack in middle of oven.
  2. Place all ingredients in the centre of a parchment-lined sheet pan. Using your fingers, toss vegetables to coat with seasoning.
  3. Spread vegetables evenly. Do not crowd or they will steam instead of roast.
  4. 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.

Nutritional Information

Serving Size
1 serving
Calories
per serving
120
Amount/Serving
  • Calories 130
  • Fat 5 grams
  • Carbs 22 grams
  • Fiber 6 grams
  • Sugar 6 grams
  • Protein 2 grams
  • Cholesterol 0 milligrams
  • Sodium 75 milligrams