Southwestern Roasted Sweet Potatoes and Veggies

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Southwestern Roasted Sweet Potatoes and Veggies

 

4 cups fresh peeled sweet potatoes (1-inch) chunks

1 1/2 cups zucchini slices, halved

1 small red onion, cut into small chunks

1 6 ounce package portabella mushroom slices, halved

2 tablespoons olive oil

3 tablespoons taco seasoning mix

salt to taste

 

Preheat oven to 425 degrees. Coat baking sheet with nonstick cooking spray. In

large bowl, combine sweet potatoes, zucchini, onion and portabella slices. Mix

in olive oil to coat. Sprinkle with taco seasoning mix and spread on prepared

baking sheet. Bake 40 minutes or until tender and roasted, shaking pan every 15

minutes.

Yields 6 servings.