Roasted Autumn Vegetables
Nutrition facts per serving (makes 6 servings): Calories 84; 1g Protein, 15g carbohydrate; 2g Fat; 204mg sodium


  1. Preheat oven to 400 F. Scrub and dry sweet potatoes, beets and squash. Peel vegetables and dry again.
  2. Dice sweet potatoes, beets and squash into 1/2-inch size cubes. Cutting them into uniform pieces will provide more uniform roasting.
  3. Lay diced vegetables on a rimmed baking tray. Sprinkle with salt and pepper. Drizzle with oil and sprinkle with chopped herbs. Toss together until all pieces are coated.
  4. Roast in preheated oven 20 to 30 minutes or until vegetables are tender.
  5. Serve hot or at room temperature. Refrigerate leftovers.


  • 2/3 lb. sweet potatoes (2 cups cubed)
  • 1/2 lb. fresh beets (1-1/2 cups cubed)
  • 1/2 lb. butternut squash (1-1/2 cups cubed)
  • 1/2 t. kosher salt
  • 1/2 t. black pepper
  • 1 T. vegetable oil
  • 1/2 t. fresh thyme
  • 1/2 t. fresh rosemary

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