HERB ROASTED ZUCCHINI AND CARROTS

Yields: 4 servings | Serving Size: 1 cup | Calories: 94 | Total Fat: 5g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 334mg | Carbohydrates: 11g | Fiber: 3g | Sugar: 4g | Protein: 2g | SmartPoints: 3 |

INGREDIENTS:

2 heaping cups zucchini slices
1 heaping cup yellow squash slices
2 cups carrot slices
1 tablespoon chopped fresh oregano
2 tablespoons fresh thyme leaves
1/2 teaspoon kosher or sea salt
1/4 teaspoon black pepper
1-1/2 tablespoons extra virgin olive oil

DIRECTIONS:

Preheat oven to 425 degrees.

In a bowl, toss vegetables with olive oil, herbs, salt, and pepper.
Spread vegetables evenly on a baking sheet and bake for 20-25 minutes, until crisp-tender, brown …

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