Easy Roasted Vegetables

  • 1/2 Butternut Squash
  • 3 Beet Roots
  • 6 Small Potatoes
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Paprika
  • 2 Tablespoons Dried Basil
  • Salt and Pepper
  1. Preheat oven to 390 F.
  2. Peel and cut vegetables into bite sized pieces (the potatoes don't have to be peeled).
  3. Mix olive oil, paprika, dried basil, salt and pepper in a large bowl before adding vegetables.
  4. Mix everything together well.  Place vegetables on a large baking tray / dish.  Make sure they are spead out evenly in a single layer.
  5. Cook vegetables in oven for about 30 minutes. They should be tender but still have a slight bite to them.

Serves 4

10 Minutes Prep Time; 30 Minutes Cooking Time

Nutritional Information:   Calories 281, Protein 7g, Carbohydrate 60g, Total Fat 4g, Fiber 8mg, Cholesterol 0mg, Sodium 127mg