Lemony Roasted Butternut Squash, Mushrooms, Broccoli, Carrots

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 small butternut squash (2 cups cut up)
• 8 ounces button mushrooms (leave whole)
• 1 broccoli (small crown)
• 3 large carrots (cut into 2-3-inch pieces)
• 1 tablespoon light olive oil
• 1 lemon (juiced)
• 1/2 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 2 teaspoons raw sugar

Recipe

• 1 preheat oven to 425°f if using a glass casserole, reduce oven temperature to 400°f.
• 2 prepare the vegetables: peel the butternut squash, remove seeds/pulp and cut into bite-size pieces; wipe the mushrooms clean and leave whole, cut the broccoli crown into pieces, peel or scrub the large carrots, and cut into 2-3" pieces.
• 3 in a large bowl, combine the juice of one lemon, garlic powder, coriander, pepper, salt, and raw sugar. toss cut vegetables to coat with lemon juice mixture.
• 4 spread the vegetables in a single layer, in a 10x15 pan with shallow sides, or any large casserole to accommodate a single layer of vegetables. note: if using a glass casserole, please reduce the oven temperature to 400°f.
• 5 roast uncovered for 15 minutes. turn vegetables over, and continue to roast for another 10 minutes.