- 1 pound butternut squash
- 2 medium carrot
- 1 medium cauliflower
- 1 cup Brussels sprouts
- 4 tablespoon olive oil
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper, ground
- 4 ounce Spaghetti
- 4 ounce Parmesan cheese
- 4 medium apple
- Preheat oven to 425° F.
- Cut squash, carrots, and cauliflower into 1 inch pieces; slice Brussels in half. Toss in 2 tablespoons olive oil, salt, and pepper, and spread onto a baking sheet. Roast for 20-25 minutes, watching so veggies do not over-cook.
- Meanwhile, cook pasta as directed on package.
- Once veggies are done, toss with pasta, grated Parmesan, and remaining 2 tablespoons olive oil. Serve with sliced apples on the side.
Calories: 480kcal | Carbohydrates: 73g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 375mg | Fiber: 12g | Sugar: 27g