Roasted Yellow Veggies

Name: Roasted Yellow Veggies
Yield: 4 servings
Ingredients: 2 small yellow onions, quartered; 1 med Butternut squash, cubed; 2 large sweet potatoes, skinned and cubed; 2 tbls olive oil; 1 tbls dried rosemary; 1 tbls dried thyme; Fresh ground sea salt and black pepper.

Vegetarian Dairy

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Ingredients

2 small yellow onions, quartered ⓘ
1 med Butternut squash, cubed ⓘ
2 large sweet potatoes, skinned and cubed ⓘ
2 tbls olive oil ⓘ
1 tbls dried rosemary ⓘ
1 tbls dried thyme ⓘ
Fresh ground sea salt and black pepper. ⓘ

Instructions

Pre-heat oven to 425 degrees F.
Cover baking dish in foil. Add squash, onion, and potato cubes into bowl. Drizzle olive oil over top, and sprinkle herbs, sea salt, and black pepper over everything. Toss together until veggies are coated. Cover pan with foil, and bake 25 min, then remove and bake an additional 20 minutes, or until edges of squash and potatoes are crispy and beginning to brown.
NOTE: Leftovers of this roasted veggie medley can be pureed for an AMAZING soup... ;)

Nutrition & Diet Analysis (per serving)

373 kcal 19% DV

Protein Fat Carbs

Macronutrients

Protein 3.1g 6% DV

Total Fat 32.4g 42% DV

Carbs 22.6g 8% DV

Fiber 8.8g 31% DV

Sugar 2.2g 4% DV

Electrolytes

Sodium 9756.3mg 100% DV

Potassium 503.8mg 11% DV

Vitamins & Minerals

Vitamin A 229mcg 25% DV

Vitamin C 52.2mg 58% DV

Calcium 213.5mg 16% DV

Iron 6.6mg 37% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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