Ingredients for Lemony Roasted Butternut Squash Mushrooms Broccoli Carrots
- 2 lbs butternut squash
- 8 oz button mushrooms
- 1 head broccoli
- 2 large carrots
- 3 tbsp light olive oil
- 1/2 lemon
- 1 tsp garlic powder
- Ground Coriander
- 1/2 tsp ground black pepper
- 1 tsp salt
- Raw Sugar
- 1 tsp dried thyme
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How to Make Lemony Roasted Butternut Squash Mushrooms Broccoli Carrots
- Preheat oven to 400°F (200°C).
- Wash and chop the butternut squash into 1-inch cubes. Peel and chop the carrots into 1-inch pieces.
- Trim and chop the broccoli into florets.
- Clean and slice the mushrooms.
- In a large bowl, toss the butternut squash, carrots, broccoli, and mushrooms with olive oil, lemon juice, salt, pepper, garlic powder, and thyme.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast for 35-40 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
36g
Fat
2g
Carbs
10g
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Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Side Dishes Fruit Vegetables American Southern United States Low Fat Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Mushrooms Healthy 2 Low In Something Citrus Lemon Squash Taste Mood Savory
