This easy recipe for roasted butternut squash and root vegetables is incredibly versatile.
Butternut squash, parsnips and carrots are all rich in inflammation-lowering antioxidants and brimming with gut-friendly fiber.
Roast, covered, for 20 minutes.
Cover the bowl with plastic wrap or a tight lid and store it in the refrigerator.
Store the cut onion separately in an airtight container.
Frequently Asked Questions
These roasted vegetables would be excellent in ourPiled-High Vegetable Pitas.
For best results, store it in the refrigerator in an airtight container for 3 to 5 days.
Be sure to label the bag with an expiration date.
Other suitable options would be turnips, kohlrabi, sweet potatoes and celeriac.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
