Roasted Rosemary Vegetables

Source:
Course: Sides
Preperation time: 10min
Cooking Time: 1h
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/2 Teaspoon Black Pepper 0 0 0 0 0 0 1 1
1 Teaspoon Fresh Rosemary, Chopped 0 0 0 0 0 0 0 0
1/2 Teaspoon Salt 0 0 0 0 0 0 0 0
3 Medium(s) Sweet Potato, Peeled and Cut 1 1 16 16 0 0 66 66
1 Fresh Red Bell Pepper, Sliced 0 0 1 1 0 0 8 8
1 Head Elephant Garlic Cloves, Sliced 0 0 2 2 0 0 9 9
1 Large Onion, Chopped 4 4 30 30 0 0 128 128
1 Large Carrot(s) 0 0 2 2 0 0 7 7
2 Tablespoon(s) Coconut Oil(s), Melted 0 0 0 0 7 7 59 59
1 1/2 cup(s) Squash, Cubed 1 1 6 6 0 0 24 24
Total: Approximate Nutrition Info, Per Serving: 7 57 8 302
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Instructions

  1. Preheat oven to 350 F. Combine everything but the salt and pepper. Mix well.
  2. Place in baking dish and bake for 1 hour, removing once to stir.
  3. Season with salt and pepper. Veggies should be fork tender.
  4. Enjoy!

 

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