Roasted Root Veggie Power Hour
Roasted Root Veggie Power Hour
Click for WW Points® value*
Prep: 20 minutes
Cook: 35 minutes
Click for WW Points® value*
WW Points® value 1*
Ingredients
2 cups (about 1/2 medium) butternut squash, peeled and cut into 1-inch chunks
1 cup (about 2 medium) carrots, peeled and cut into 1-inch chunks
1 cup (about 1 medium) parsnip, peeled and cut into 1-inch chunks
1 cup (about 1–2) beets, peeled and cut into 1-inch chunks
1 tbsp. extra-virgin olive oil
1/8 tsp salt
1/8 tsp. black pepper
Directions
Preheat oven to 400ºF degrees. Spray a baking sheet with nonstick spray.
Place veggies in a large bowl. Drizzle with oil, and season with salt and pepper. Gently toss to coat.
Evenly distribute mixture on the baking sheet. Bake for 15 minutes.
Flip veggies. Bake until softened and browned, 18–20 minutes.
MAKES 4 SERVINGS
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Publish Date: 2017-04-10