Roasted Vegetables

Developed by Kristen Race, M.S., R.D., L.D.


  • 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)


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