This can go for low cal or for low carb, depending how much oil or black beans you use. This was done for low carb, so I'll just put down exactly what I did.
One small crookneck yellow squash (87 grams)
One large celery stalk
5 large baby carrots
1/4 cup canned (drained/rinsed) black beans
Olive oil, around two tbsp
Dash each of pepper and salt
Simply put the oil in a casserole dish, cut up your veggies however you prefer, add the salt and pepper, and mix until veggies are evenly coated. Then add the black beans on top.
I roasted at 450 for about 10-15 minutes.
I'd never thought to try black beans with roasted veggies before, but I needed some extra carbs and decided to see. It was one of the best things I've ever tasted. Slightly salty, slightly sweet; the black beans complemented the veggies *perfectly*.
This came out to 16 grams of carbs. Not good for the stricter part of most peoples' plans, but for later on it isn't bad.