One-Pan Roasted Fall Vegetables
Calories: 77 Proteins: 3 Carbs: 18 Serves: 5
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Ingredients:
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- 1/2 pound Brussels sprouts, halved
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- 2 medium beets, sliced
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- 1 acorn squash sliced
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- 2 cups butternut squash, sliced
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- ½ cup mushrooms
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- ½ onion sliced
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- ¼ cabbage cut into wedges
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- Fresh tomatoes to garnish
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- 2 Tbsp avocado oil
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- Salt and pepper
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- Cilantro Ranch DressingView Product
Directions:
Instructions Preheat the oven to 375F. Lightly grease a baking sheet with cooking spray or oil. Place all vegetables on the baking sheet. Drizzle with avocado oil; toss to coat. Season with salt and pepper. Bake for 30-35 minutes, until all vegetables are tender. Serve alongside dinner.
