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.