Lemony Roasted Butternut Squash, Mushrooms, Broccoli, Carrots

• 1 small butternut squash (2 cups cut up)
• 8 ounces button mushrooms (leave whole)
• 1 broccoli (small crown)
• 3 large carrots (cut into 2-3-inch pieces)
• 1 tablespoon light olive oil
• 1 lemon (juiced)
• 1/2 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 2 teaspoons raw sugar

1. Preheat oven to 425u0b0F If using a glass casserole, reduce oven temperature to 400u0b0F.
2. Prepare the vegetables: peel the butternut squash, remove seeds/pulp and cut into bite-size pieces; wipe the mushrooms clean and leave whole, cut the broccoli crown into pieces, peel or scrub the large carrots, and cut into 2-3" pieces.
3. In a large bowl, combine the olive oil, the juice of one lemon, garlic powder, coriander, pepper, salt, and raw sugar. Toss cut vegetables to coat with the olive oil/lemon juice mixture.
4. Spread the vegetables in a single layer, in a 10x15 pan with shallow sides, or any large casserole to accommodate a single layer of vegetables. NOTE: If using a glass casserole, please reduce the oven temperature to 400u0b0F.
5. Roast uncovered for 15 minutes. Turn vegetables over, and continue to roast for another 10 minutes.

butternut, button mushrooms, broccoli, carrots, light olive oil, lemon, garlic powder, ground coriander, pepper, salt, sugar

Taken from www.food.com/recipe/lemony-roasted-butternut-squash-mushrooms-broccoli-carrots-477540 (may not work)