Roasted Veggies

Name: Roasted Veggies
Cuisine: World Cuisine
Ingredients: 1 butternut squash, peeled and cut into wedges; 1 red onion, peeled and chopped; 1 lemon, cut into wedges; 10 brussel sprouts, halved; 1 head of broccoli cut into florets; 3 tablespoons olive oil, divided; 14 oz cannellini beans, drained and rinsed; 1 bunch kale, stems removed and chopped (optional); ½ lemon, juiced; 2 tablespoons parmesan cheese or even goat; Pink Himalayan salt, to taste

6 steps

Week 2

Updated at: Thu, 17 Aug 2023 12:04:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories366.8 kcal (18%)

Total Fat16 g (23%)

Carbs47 g (18%)

Sugars8.9 g (10%)

Protein12 g (24%)

Sodium341.8 mg (17%)

Fiber14.3 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1butternut squash

peeled and cut into wedges

1 headbroccoli

3 tablespoonsolive oil

divided

14 ozcannellini beans

drained and rinsed

1 bunchkale

stems removed and chopped, optional

0.5lemon juiced

2 tablespoonsparmesan cheese

or even goat

pink himalayan salt

to taste

Instructions

Step 1

Preheat the oven to 350 degrees. Line a baking tray with parchment paper.

Step 2

Add the squash, red onion, lemon wedges, Brussels sprouts and broccoli to the tray. Drizzle with 1 tablespoon olive oil and season generously with pink Himalayan salt. Roast in the oven for 30 minutes.

Step 3

After 30 minutes, remove the tray from the oven and add the white beans and kale. Drizzle with another tablespoon of olive oil and season with salt. Return to the oven for another 15 minutes or until the beans are warmed and the kale is crispy.

Step 4

For the dressing, combine lemon juice, cheese the last tablespoon of oil in a small bowl and whisk until smooth.

Step 5

Remove the pan from the oven, drizzle the dressing

Step 6

Makes 2-3 servings