Harvest Roasted Vegetables
By Team Reboot
This simple harvest-time dish combines roasted squash, sweet potatoes and mushrooms and is a Reboot-friendly favorite full of good-for-you nutrients.
Ingredients
- 1 butternut squash (Australia buttenut pumpkin) – peeled, seeded and chopped
- 4 medium sweet potatoes – peeled and chopped
- 2 cups baby bella mushrooms washed and cut into quarters
- 1 yellow Onion peeled, cut into thick slices
- 4 Garlic cloves – peeled and whole
- Olive Oil sprayed or drizzled over vegetables (1-2 Tbsp)
- 1/2 tsp Sea Salt
- 1 teaspoon fresh ground Black Pepper – to taste
- 1 tsp dried Basil to taste
- 1 tsp dried Thyme to taste
Directions
- Preheat oven to 450 degrees.
- Place all veggies on a baking sheet with parchment paper.
- Bake for 40 minutes, turning them over half way.
- Onions and mushrooms will finish around 30 minutes – remove from tray and finish roasting squash and sweet potato for another 10 minutes.
Servings: 4 - 6
Calories: 170
Fat: 3.5 g
Trans Fat: 0.5 g
Cholesterol: 0 mg
Sodium: 50 mg
Carbohydrates: 32 g
Fiber: 5 g
Sugars: 8 g
Protein: 4 g