[X]

Home > Recipes > Roasted Winter Vegetables

Roasted Winter Vegetables Recipe

Roasted Winter Vegetables Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

A few simple touches enhance the natural goodness of fresh fall veggies. —Donna Lamano, Olathe, Kansas

[X]

Rate Roasted Winter Vegetables Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Roasted Winter Vegetables Recipe

Prep: 25 min. Bake: 30 min.

Yield: 6 Servings

25 30 55

Ingredients

3 small red potatoes, cubed
2 medium carrots, chopped
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 cup cubed peeled butternut squash
3 shallots, peeled and halved
1 whole garlic bulb, cloves separated and peeled
4-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Directions

Place the first seven ingredients in a greased 15-in. x 10-in. x 1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat.
Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 115 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 135 mg sodium, 20 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Roasted Winter Vegetables in Simple & Delicious October/November 2011, p59

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Roasted Winter Vegetables

Roasted Winter Vegetables

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Nov. 07, 2012 by hmschoolheidi

Put all the oil and seasonings in a ziplock bag, add veggies, zip closed and toss around to coat. pour onto the pan and bake as directed. coats the veggies more evenly and is less messy.

Reviewed on Nov. 07, 2012 by bheiselt

Last year I roasted winter veggies instead of the traditional "sugary, fattening potatoes; sweet and regular" fearful that my family would revolt and to my surprise and delight they didn't. They actually ate more of them and I didn't have left overs. They were all gone. We had to make more the next days to eat with Turkey and cranberry salad. It was great. I recommend to try it and see what happens. I have found a "new" tradition. Healthy and Happy Thanksgiving everyone.