Mouth-Watering Oven Roasted Veggies

SERVES: 8

SERVING SIZE: 1/2 cup

COOK TIME: 30 Min

Our Mouth-Watering Oven Roasted Veggies combine a medley of oh-so-good Brussels sprouts, yummy butternut squash, and sweet carrots for a side dish that everyone will love! It's a holiday favorite, sure, but we also like whipping it up just because we want to. It's simple, flavorful, and made for a diabetes-diet!

What You'll Need

2 tablespoons canola oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cubed butternut squash
1/2 head cauliflower, cut into florets
8 ounces Brussels sprouts, trimmed and cut in half
2 carrots, peeled and cut into 1-inch chunks

What to Do

Preheat oven to 400 degrees F. Coat 2 rimmed backing sheets with cooking spray.
In a large bowl, combine oil, garlic powder, onion powder, thyme, salt and pepper; mix well. Add vegetables to seasoning mixture, tossing until evenly coated. Divide evenly on baking sheets.
Roast 30 to 35 minutes or until tender, stirring halfway through cooking.

Test Kitchen Tip

For more oven roasted veggies that are super scrumptious, check out our Cauliflower Steaks & Roasted Veggies or these Mixed-Up Roasted Vegetables!
Okay, so a side dish needs something to go with. We suggest our flavor-packed Stuffed Turkey Breast Dinner or, if you're wanting to add a little bit of cheese to your night, try our 20-Minute Chicken Divan!
Now, it's time to indulge! For a dessert, we know you'll love our Light & Airy Raspberry-Rhubarb Pie or, for the chocolate lover, try our Heavenly Chocolate Cake!