A Delicious Variety of Fall Roasted Vegetables
By: Skinny Kitchen
Diet:
Vegetarian
Vegan
Gluten-Free
Low Fat
Low Calorie
Dairy-Free
Cuisine:
American
Meal type:
Side Dish
A delightful mix of fall vegetables including butternut squash, sweet potato, baking potato, carrots, and parsnip, roasted to perfection with olive oil, salt, and pepper.
| Prep | Cook | Steps | Servings | Cooking level |
|---|---|---|---|---|
| 15 m | 30 m | 6 | 6 | Beginner |
Ingredients
| 1 |
butternut squash
small, about 1 pound, peeled and seeded
|
| 1 |
sweet potato
medium, peeled
|
| 1 |
baking potato
medium, peeled
|
| ½ pounds |
carrots
peeled
|
| ½ pounds |
parsnips
peeled
|
| 2 tbsp |
extra virgin olive oil
|
| ¼ tsp |
salt
|
| ¼ tsp |
fresh ground pepper
|
Skinny Kitchen
Nancy Fox
https://www.skinnykitchen.comWelcome to Skinny Kitchen, where delicious food can be part of a healthy lifestyle. Imagine decadent-tasting foods we all love but with a twist, they’re Skinnyfied! Recipes include nutrition facts, skinny tips, and food finds.
Instructions
This recipe was provided by Skinny Kitchen. The original recipe steps can be found here.
Support creators by visiting their site 😊
