Roasted Vegetables

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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 70 calories
    • Fat 4 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 150 mg
    • Protein 1 mg
    • Carbohydrate 10 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 33 mg

Heat oven to 400° F. Place the vegetables on a baking sheet and toss with olive oil, salt, and pepper. Roast for 40 minutes, tossing occasionally.

Ingredients

  1. Check 1 large acorn squash, seeds discarded and cut into 1/2-inch slices
  2. Check 1/2 pound asparagus, peeled and trimmed
  3. Check 1/2 pound cherry tomatoes
  4. Check 2 tablespoons olive oil
  5. Check 1/2 teaspoon kosher salt
  6. Check 1/8 teaspoon freshly ground pepper

Directions

  1. Heat oven to 400° F. Place the vegetables on a baking sheet and toss with olive oil, salt, and pepper. Roast for 40 minutes, tossing occasionally.