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.

What RECIPE TYPES Are you LOOKING FOR?

RECIPES YOU MAY LIKE

KEY3 Lemon Cream Pie Smoothie

Key3 spicy tomato scramble

Key3 Zoodles with Chicken & Mushrooms

Key3 One Pan Chicken, Radishes and Broccoli

Key3 Chicken and Bok Choy Stir Fry