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Even finicky folks will eat their vegetables when they're tossed with seasonings and olive oil, then roasted. To save time, our home economists suggest you peel and cut the squash, rutabagas and turnips earlier in the day. Place in resealable plastic bags and chill until ready to use.
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cup equals 146 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 253 mg sodium, 26 g carbohydrate, 8 g fiber, 3 g protein.
Originally published as Roasted Root Vegetables in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p26
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