- Calories 133
- Fat 4.6g
- Satfat 0.7g
- Monofat 3.1g
- Polyfat 0.7g
- Protein 3g
- Carbohydrate 23g
- Fiber 6g
- Cholesterol 0.0mg
- Iron 2mg
- Sodium 214mg
- Calcium 74mg
- Sugars 5g
- Est. added sugars g
Lemon-Herb Sheet Pan Roasted Vegetables
Photo: Jennifer Causey
A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small--we prefer peeling and cubing it yourself.
How to Make It
Step 1
Preheat oven to 450°F.
Step 2
Combine oil, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add oil mixture, garlic, and sliced lemon to vegetables; toss to coat.
Step 3
Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Sprinkle vegetables with parsley, chives, dill, lemon zest strips, and lemon juice; toss.
