Roasted Vegetable Platter

Name: Roasted Vegetable Platter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 6 mediums beets, peeled, each cut into 8 wedges; 1 kilograms butternut squash; 3 fresh fennel bulbs, trimmed, each cut into 8 wedges through root end; 3 Tbsps chopped fresh rosemary, divided; 3 Tbsps chopped fresh thyme, divided; 454 grams Jerusalem artichokes (also called sunchokes),* peeled, halved; 8 Tbsps olive oil, divided; 4 red onions, peeled, each cut into 8 wedges through root end

Roasted Vegetable Platter might be just the hor d'oeuvre you are searching for. This recipe serves 12. Watching your figure? This gluten free, primal, and whole 30 recipe has 214 calories, 4g of protein, and 10g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up onions, butternut squash, fennel bulbs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.