No Mess Roasted Veggies

Veggies are a great food for cholesterol control. Try this recipe as a way to incorporate them into your meals.

You’ll Need

• 3 cups (1″ chunks) peeled butternut squash
• 1 cup cauliflower florets
• 2 bell peppers (cut into 2″ chunks)
• 2 parsnips (sliced 1/2″ thick)
• 1 onion (cut into 1/2″ wedges)

• Line a large rimmed baking pan with nonstick foil (this will make cleanup almost effortless).
• Place vegetables in pan and drizzle with 2 tablespoons olive oil, and sprinkle with 1/2 teaspoon each salt and black pepper.
• Toss evenly.
• Roast in a 450°F oven 30 minutes, stirring once, until lightly browned and tender.
• Sprinkle with snipped chives and serve immediately, or refrigerate up to 3 days and use to make the following easy dinners.

To use as Main-dish Pasta
Toss roasted vegetables with cooked pasta, chopped fresh tomato, chopped basil, olive oil, minced garlic, and grated Parmesan cheese.

• Heat canned chili-style beans with diced roasted vegetables and chopped cilantro.
• Spoon on flour tortillas, and top with salsa and shredded cheese.
• Fold and eat.