Roasted Carrots & Squash
Serves: 6 Active Time: 5 min Total Time: 45 min

1 pkg (16 oz) Baby-Cut Carrots
1 pkg (20 oz) Butternut Squash, cut in 1-inch pieces
3 Tbsp Oil
Salt and pepper to taste
1 Tbsp Lemon Extra Virgin Olive Oil

Preheat oven to 350 degrees. Arrange vegetables in single layer in large
shallow pan; drizzle with basting oil. Season to taste with salt and pepper.
Roast on center rack of oven about 40 min, until tender and lightly browned.
Drizzle with lemon oil just before serving.

Nutrition Info: Each serving (1 cup ) contains 130 calories, 18g
carbohydrate (3g fiber), 2g protein, 7g fat (1g saturated fat), 0mg
cholesterol and 65mg sodium.


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