Roasted Winter Vegetables
Per ServingRoasted Winter Vegetables |
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|---|---|---|
| Makes: 14 servings | ||
| Serving Size: 3/4 cup | ||
| Calories | 75 | |
| Fat | 2 | g |
| Saturated Fat | 0.3 | g |
| Carbohydrate | 14 | g |
| Fiber | 3 | g |
| Sugars | 5 | g |
| Cholesterol | 0 | mg |
| Sodium | 95 | mg |
| Potassium | 370 | mg |
| Protein | 2 | g |
| Phosphorus | 60 | mg |
| Choices: Starch 1 | ||
- Makes: 14 servings
- Serving Size: 3/4 cup
- Preparation Time: 30 minutes
- Cooking Time: 1 hour
Ingredients
| 2 | cups | peeled, cubed butternut squash (about 3/4 lb., in 1 1/2-inch cubes) |
| 2 | cups | peeled, cubed turnips (about 3/4 lb., in 1 1/2-inch cubes) |
| 2 | cups | chopped sweet onion (Vidalia, if available) |
| 2 | cups | peeled, sliced carrots (1-inch-thick rounds) |
| 2 | cups | peeled, sliced parsnips (about 1/2 lb., 1-inch-thick rounds) |
| 2 | cups | peeled, cubed rutabaga (about 3/4 lb., in 1-inch cubes) |
| 12 | whole | garlic cloves, peeled |
| 2 | Tbsp. | olive oil |
| 1/2 | tsp. | kosher salt |
| 1/4 | tsp. | ground nutmeg |
| 1/4 | tsp. | freshly ground black pepper |
| 1/3 | cup | finely chopped fresh parsley |
| 1 | Tbsp. | minced fresh thyme |
Directions
- Preheat the oven to 400 degrees. In a large bowl, combine all the ingredients except the parsley and thyme.
- Divide the vegetables between 2 large baking sheets, and spread them in a single layer on each sheet. Roast the vegetables for 45 to 60 minutes, turning and stirring them halfway through, until they are tender and lightly browned.
- Add the vegetables to a serving bowl, and mix in the parsley and thyme.
