Roasted Root Veggies

This recipe is so easy! Roughly chop the veggies, place on a lined baking sheet, and bake! Use some of your favorite vegetables to make your own version of this medley!

Be sure to add your recipe into your myfitnesspal app and to weigh/measure out all of your portions!  

Makes 12 cup servings
Time: 50 min

What you'll need:
3-4 medium Beets, washed, trimmed, rough chopped (300 grams)
1 medium Butternut Squash, seeded, peeled, rough chopped (2 lbs)
1 large Yellow or Red Onion, rough chopped (250 grams)
1 bushel of Brussels Sprouts, trimmed and halved (14 oz)
9 oz Baby Carrots, halved
1/2 tsp Thyme
1/2 tsp Salt
1/2 tsp Pepper

Directions:
1. Preheat oven to 450 degrees
2. Line a baking sheet with either parchment paper or aluminum foil, lightly spray with cooking oil
3.Roughly chop all the vegetables to the same size (the thicker they are the longer they cook)
4. Put on the lined baking sheet, sprinkle Salt, Pepper, and Thyme on top. Bake for 30-40 min stirring after 15-20 min; continue to bake until everything is cooked through (easily forked)

5. Pair with your meat of choice, measure out and enjoy!

*Mine made 12 cups worth
**For crispier veggies, make sure they are all evenly cut and not overlapping on the baking sheet (if they are, they will steam not crisp)!

1 Serving Size:
2 cup Roasted Vegetable 154 calories
4 oz Boneless, Skinless, Chicken Breast 120 calories 
Total: 274 Calories