The rosemary is such a nice compliment to the sweet veggies in this recipe--thanks for sharing, Nate!
4 medium sized sweet potatoes, peeled
1/2 butternut squash, peeled and seeded
1 yellow or red bell pepper
1/2 yellow onion
2-3 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon rosemary (I used dried--if using fresh probably use more)
dash of garlic powder
Cut all veggies into uniform, bite size pieces. Mix together with olive oil and spices. Roast at 425 degrees until veggies are tender, about 25 minutes.
1/4 cup sweet potatoes = 10 carbs
1/4 cup butternut squash = 5 carbs