Rainbow Veggies

These vegetables are quite possibly the most eye appealing way to eat your veggies!

Serves 6

Ingredients:

1 Red Bell Pepper, chopped into bite sized pieces

1/2 Butternut Squash, pealed and chopped into bite sized peices

1 Yellow Bell Pepper, chopped into bite sized pieces

1/2 pound Brussel Sprouts, trimmed and chopped in 1/2

1 Red Onion, chopped into bite sized pieces

2 Tbsp Olive Oil

1/2 tsp Salt

Directions:

Place veggies on a lightly greased cookie sheet in a rainbow pattern (like the photo).  Drizzle with Olive Oil.  Sprinkle with salt.

Roast in the oven at 400 F for about 30 minute stirring 1-2 times.

Serve warm.

Nutrition Information per Serving: 98 Calories, 5 g Total Fat, 14 g Total Carbohydrates, 3.5 g Dietary Fiber, 2.5 g Protein

 

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