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One-Pan Roasted Fall Vegetables

Calories: 77 Proteins: 3 Carbs: 18 Serves: 5

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Ingredients:

  • - 1/2 pound Brussels sprouts, halved
  • - 2 medium beets, sliced
  • - 1 acorn squash sliced
  • - 2 cups butternut squash, sliced
  • - ½ cup mushrooms
  • - ½ onion sliced
  • - ¼ cabbage cut into wedges
  • - Fresh tomatoes to garnish
  • - 2 Tbsp avocado oil
  • - Salt and pepper
  • - Cilantro Ranch Dressing
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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.

One-Pan Roasted Fall Vegetables