Herb-Roasted Root Vegetables
Tip: Look for cubed butternut squash at the store for less prep work.
To make ahead: Prep vegetables and make dressing; cover and refrigerate for up to 2 days. When ready to cook, toss the vegetables with the dressing and roast as directed in Step 3.
Serving Size: 1 cup
156 calories; 5.6 g total fat; 0.8 g saturated fat; 294 mg sodium. 716 mg potassium; 27.1 g carbohydrates; 5.6 g fiber; 8 g sugar; 4.1 g protein; 8190 IU vitamin a iu; 81 mg vitamin c; 64 mcg folate; 104 mg calcium; 2 mg iron; 55 mg magnesium;