A Delicious Variety of Fall Roasted Vegetables


1 small butternut squash (about 1 pound), peeled and seeded

1 medium sweet potato, peeled

1 medium baking potato, peeled

½ pound carrots, peeled

½ pound parsnips, peeled

2 tablespoons extra virgin olive oil

¼ teaspoon salt

¼ teaspoon fresh ground pepper


1. Preheat oven to 425 degrees.

2. Cut butternut squash, sweet potato, baking potato, carrots and parsnip into 1- inch pieces.

3. Place all cut vegetables in a single layer on a baking sheet. Drizzle olive oil over vegetables and sprinkle with salt and pepper over top. Toss well.

4. Bake for about 30 minutes, turning once with a spatula, until vegetables are tender.

5. Season with more salt and pepper, if desired.

6. Serve hot.

Makes 6 servings

Nutrition Facts

for 1 serving
173 cal
5g fat
1.6g sat fat
3g protein
32g carbs
5g fiber
220mg sodium
6g sugar

SmartPoints value : 5