Ingredients
- 1 cup Brussels sprouts, halved
- 1 cup carrots, sliced
- 1 cup butternut squash, cubed
- 1 cup sweet potatoes, cubed
- 2 tbsp olive oil
- 1 tsp rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the vegetables with olive oil, rosemary, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes or until tender and caramelized, stirring halfway through.
Nutritional Information (per 1 cup serving)
- Calories: 140
- Protein: 2g
- Carbohydrates: 20g
- Fiber: 5g
- Fat: 6g
