Roasted Winter Veggies
Servings: 12 people
Calories: 109kcal
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Ingredients
- 4 cups carrots 1/4 inch sticks
- 4 cups butternut squash 3/4 inch cubes
- 4 cups bell peppers sliced
- 4 cups mushrooms 1/3 inch thick slices
- 4 cups zucchini 1/3 inch thick slices
- 6 cups broccoli florets
- 12 tablespoons olive oil
- 3 1/2 teaspoons kosher salt
- 1 1/2 teaspoons allspice
Instructions
- Preheat your oven to 400 degrees.
- Toss the carrots and squash together in a large bowl with 4 tablespoons of olive oil, 1 teaspoon of salt, and 3/4 teaspoon of allspice. Pour onto a large baking sheet and arrange in an even layer. Roast for 15 minutes.
- Meanwhile, toss the peppers, mushrooms, and zucchini with 6 tablespoons of olive oil, 1 1/2 teaspoons of salt, and 1/2 teaspoon of allspice. Place on another large baking sheet and spread into an even layer. Toss the broccoli with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/4 teaspoon of allspice, then place on a small baking sheet.
- After the carrots and squash have roasted for 15 minutes, add the rest of the vegetables to the oven and roast for another 15 minutes. Once cooled, toss them all together and enjoy!
Nutrition
Serving: 1serving | Calories: 109kcal | Carbohydrates: 16.8g | Protein: 3.7g | Fat: 7.8g | Saturated Fat: 1g