Lemony Roasted Butternut Squash, Mushrooms, Broccoli, Carrots |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Lemony, savory roasted vegetables, using what was on hand! Ingredients:
1 small butternut squash (2 cups cut up) |
8 ounces button mushrooms (leave whole) |
1 broccoli (small crown) |
3 large carrots (cut into 2-3-inch pieces) |
1 tablespoon light olive oil |
1 lemon (juiced) |
1/2 teaspoon garlic powder |
1 teaspoon ground coriander |
1/4 teaspoon pepper |
1/2 teaspoon salt |
2 teaspoons raw sugar |
Directions:
1. Preheat oven to 425°F If using a glass casserole, reduce oven temperature to 400°F.
2. Prepare the vegetables: peel the butternut squash, remove seeds/pulp and cut into bite-size pieces; wipe the mushrooms clean and leave whole, cut the broccoli crown into pieces, peel or scrub the large carrots, and cut into 2-3 pieces.
3. In a large bowl, combine the juice of one lemon, garlic powder, coriander, pepper, salt, and raw sugar. Toss cut vegetables to coat with lemon juice mixture.
4. Spread the vegetables in a single layer, in a 10x15 pan with shallow sides, or any large casserole to accommodate a single layer of vegetables. NOTE: If using a glass casserole, please reduce the oven temperature to 400°F.
5. Roast uncovered for 15 minutes. Turn vegetables over, and continue to roast for another 10 minutes.
|
|