Lemony Roasted Butternut Squash, Mushrooms, Broccoli, Carrots

Lemony, savory roasted vegetables, using what was on hand!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  small  butternut squash (2 cups cut up)
• 8  ounces button mushrooms (leave whole)
• 1  broccoli (small crown)
• 3  large carrots (cut into 2-3-inch pieces)
• 1  tablespoon light olive oil
• 1  lemon (juiced)
• 1⁄2 teaspoon garlic powder
• 1  teaspoon ground coriander
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon salt
• 2  teaspoons raw sugar

Directions

1. Preheat oven to 425°F If using a glass casserole, reduce oven temperature to 400°F.
2. Prepare the vegetables: peel the butternut squash, remove seeds/pulp and cut into bite-size pieces; wipe the mushrooms clean and leave whole, cut the broccoli crown into pieces, peel or scrub the large carrots, and cut into 2-3" pieces.
3. In a large bowl, combine the olive oil, the juice of one lemon, garlic powder, coriander, pepper, salt, and raw sugar. Toss cut vegetables to coat with the olive oil/lemon juice mixture.
4. Spread the vegetables in a single layer, in a 10x15 pan with shallow sides, or any large casserole to accommodate a single layer of vegetables. NOTE: If using a glass casserole, please reduce the oven temperature to 400°F.
5. Roast uncovered for 15 minutes. Turn vegetables over, and continue to roast for another 10 minutes.