Previous Fall Recipe (click to learn)
Ginger Sorensen is a registered and licensed dietitian at Sherman Health, and she has been kind enough to pass along some delicious Fall recipes. Today she shares a healthy dish that’s chock full of vegetables.
Tricolor Roasted Veggies – Ingredients
- 2 carrots, peeled and sliced on the diagonal
- 1 small sweet potato, peeled and chopped
- 1 small winter squash, peeled and chopped
- 3 tablespoons olive oil
- 2 red bell peppers, chopped
- 2 green bell peppers, chopped
- Salt and pepper to taste
Tricolor Roasted Veggies – Preparation
Preheat the oven to 450 degrees Fahrenheit. Arrange the carrots, sweet potato and winter squash on a baking sheet and toss with 2 tablespoons of olive oil. Bake for 10 minutes and turn. Add the peppers and drizzle with the remaining tablespoon of olive oil. Bake 10 minutes longer or until all vegetables are fork tender. Season with salt and pepper.
Oldways recipe adapted from Olive and Olive Oil promotion of Turkey