Arrange all veg On foil lined sheet .arrange beets and sep from rest. Toss with 1 T olive oil and 1/2 tsp each salt and pepper. Roast til tender aobut 35 min at 425. Turn at halfway and when done - cool for 5 min. Whisk 3 T olive oil with juice of 1 lemon and zest of 1 lemon. Add 1 T chopped fresh thyme or 1 tsp dried and pinch of salt and pepper. Drizzle on veg and toss to coat.
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|Serving Size: 1 Serving (14g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 119 (100%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 0.1mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 119
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