Roasted Vegetables
Developed by Kristen Race, M.S., R.D., L.D.
Ingredients
- 1 medium yam, chopped
- 1 Yukon gold potato
- 2 medium zucchini or summer squash, chopped
- 8 oz. crimini or shitake mushrooms, chopped
- 2 tbsp. olive oil
- 2 tbsp. ghee or grass-fed butter
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1 tbsp. herbs de provence or Italian seasoning
- Pinch of chili flakes and sprinkle of parsley or fresh herbs for garnish (optional)
Preparation
Preheat oven to 400 degrees. Place all chopped vegetables on a cookie sheet lined with parchment paper. Toss the vegetables with the olive oil, ghee, and seasonings. Bake for approximately 40 minutes, turning half way through. Enjoy!
Yield: 5 servings
Nutrition information
(for 5 servings)
Serving size: approximately 1 cup
Calories: 190
Fat: 10 g
Total carbohydrate: 22 g
Fiber: 3 g
Sodium: 260 mg
Protein: 4 g
