Spicy Roasted Vegetables

This recipe was developed for use on the Leanness Lifestyle program. It must be paired with a high quality protein using the 40/40/20 guideline.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1 3⁄8 lbs baby red potatoes, diced
• 3 1⁄2 cups turnips, diced
• 1 1⁄2 cups parsnips, diced
• 1  cup  yellow squash, chopped
• 1  cup green zucchini, chopped
• 1⁄2 cup green pepper, chopped
• 1⁄2 cup celery, chopped
• 3  cups onions, quartered
• 1  cup carrot
• 5  garlic cloves, chopped
• 3⁄4 cup  red pepper, chopped
• 1  teaspoon  Lawry's Seasoned Salt
• 1  teaspoon fresh cracked pepper
• 1  teaspoon chipotle pepper
• 2  tablespoons  oil (vegetable or olive)
•  butter-flavored cooking spray

Directions

1. Place all chopped vegetables into a large bowl or pot.
2. Pour oil over the vegetables.
3. Sprinkle salt and peppers over the vegetables.
4. Spray with butter spray.
5. Stir till all are covered.
6. Spread mixture onto a foil covered baking sheet and spray with butter spray.
7. Bake in 400 degree oven for 45 minutes stirring ocassionally till brown and tender.
8. Let vegetables cool and place one cup @ in seperate freezer bags to freeze.