Lunch: Roasted Cauliflower, Onions and Sweet Potatoes

Roasted vegetables are a tasty and flavorful side. They go well with just about any entrée!

Ingredients

3 cups fresh cauliflower florets, cut into 1-inch pieces
6 ounces sweet potato, peeled and cut into ¾ inch cubes
1 medium onion, cut in 8 wedges
1 tablespoon canola oil
½ teaspoon salt
¼ teaspoon ground nutmeg

Instructions

Preheat the oven to 425 degrees F.
Place the cauliflower, potatoes, and onion on large foil-lined baking sheet. Drizzle with the oil and toss gently until well coated. Arrange vegetables in a single layer and bake 10 minutes. Stir and bake 10-11 minutes or until potatoes are tender. Remove from oven.
Sprinkle evenly with the salt and nutmeg. Wrap the vegetables in the foil and seal the edges. Let stand 10 minutes to absorb flavors and allow the natural juices to be released slightly. 
Choices: ½ starch, 2 vegetable, ½ fat

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