Roasted Fall Vegetables

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Preparation Time: 10 minutes
Cooking Time: 35 minutes
Servings: 8
½ pound potatoes
½ pound brussels sprouts, halved
½ pound butternut squash, dice
1-pint cremini mushrooms, halved
1 tbsp. salt
¾ tbsp. ground black pepper
2 tbsp. olive oil
1. In the meantime, take a large bowl, place potatoes in it, add salt and
black pepper, drizzle with oil and then toss until coated.
2. Take a sheet tray and then spread seasoned potatoes on it.
3. When the grill has preheated, place a sheet pan containing potatoes on
the grilling rack and then grill for 15 minutes.
4. Then add mushrooms and sprouts into the pan, toss to coat and then
continue grilling for 20 minutes until all the vegetables have turned
nicely browned and thoroughly cooked.
5. Serve immediately.
Calories: 80
Carbs: 7g
Fat: 6g
Protein: 1g

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