3SmartPts

Herb Roasted Zucchini and Carrots

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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, and caramelized in places. Serve and enjoy! CLICK NEXT BELOW TO CONTINUE READING… >

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