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.

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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:

  1. Preheat oven to 450 degrees.
  2. Place all veggies on a baking sheet with parchment paper.
  3. Bake for 40 minutes, turning them over half way.
  4. 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

  • Nutrition per serving:
  • Calories170
  • Fat3.5 g
  • Saturated Fat0.5 g
  • Cholesterol0 mg
  • Sodium50 mg
  • Carbohydrates32 g
  • Fiber5 g
  • Sugars8 g
  • Protein 4 g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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