Roasted Fall Vegetables

YIELD: SERVES 2 

Energy: 520 calories 

Fat: 3.0 grams 

Protein: 25 grams 

Total carbohydrates: 115 grams 

Fiber: 30 grams 

Untitled design (12)

Servings: 2

Calories per Serving: 0

Prep Time:

Cook Time:

Total Time:

Ingredients

10 portobello mushroom caps, sliced 1⁄2– inch thick 

2 cups 1- inch broccoli florets 

2 cups diced sweet potato (1⁄2– inch cubes) 

2 cups diced pumpkin (1⁄2– inch cubes) 

1 cup diced beets (1⁄2– inch cubes) 

1 medium red onion, diced 

4 garlic cloves, minced 

2 tablespoons fresh thyme leaves 

1 tablespoon chopped fresh rosemary 

1/2 tablespoon of cinnamon

1 tablespoon fresh lemon juice, or to taste 

Instructions

Preheat the oven to 425°F. Line 2 baking sheets with parchment paper and set aside. 

In a large mixing bowl, combine all of the ingredients except the lemon juice and toss to mix well. 

Spread vegetables evenly in a single layer over the baking sheets. Roast for 45 minutes, stirring once or twice, or until the vegetables are tender and easily pierced with a fork or knife. Serve in a large bowl, dressed with lemon juice to taste.

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