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Garlic Roasted Winter Vegetables Recipe
Garlic Roasted Winter Vegetables Recipe photo by Taste of Home

Garlic Roasted Winter Vegetables Recipe

Read Reviews (4)
4.5 4
Publisher Photo
These colorful vegetables boasting a subtle herb flavor roast to perfection and are guaranteed to become a holiday favorite. They complement almost any entrée and are easy to prepare.—Donna Lamano, Olathe, Kansas
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 6 servings

Ingredients

  • 2 medium carrots
  • 1 medium turnip
  • 1 medium parsnip
  • 1 cup cubed red potatoes
  • 1 cup cubed peeled butternut squash
  • 3 whole garlic bulbs, cloves separated and peeled
  • 3 shallots, quartered
  • 4-1/2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper

Nutritional Facts

2/3 cup equals 135 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 137 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Directions

  1. Peel the carrots, turnip and parsnip; cut into 1-in. pieces. Place in a large bowl; add the potatoes, squash, garlic, shallots, oil, salt, thyme and pepper. Toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake, uncovered, at 400° for 45-50 minutes or until tender, stirring once. Yield: 6 servings.
Originally published as Garlic Roasted Winter Vegetables in Taste of Home Christmas Annual Annual 2010, p101

Nutritional Facts

2/3 cup equals 135 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 137 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Reviews for Garlic Roasted Winter Vegetables(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 7, 2014

Absolutely delicious! Roasted garlic is much more mellow than minced or crushed, so it wasn't overpowering at all. People should really refrain from reviewing until they have actually tested the recipe. So annoying.

MY REVIEW
Reviewed Jan. 20, 2014

I love this recipe, going to make it a second time, first time only used one bilb of garlic because I read the recipe wrong, I used turnip instead of parsnip, not a squash eater but loved this! I will use all the garlic this time, recipe is a keeper

MY REVIEW
Reviewed Jan. 15, 2014

I haven't made this but that seems like ALOT OF garlic! It sounds great just wondering if my coworkers will suffer the next day 3 stars until I make it

MY REVIEW
Reviewed Jan. 14, 2014

This is a fantastic recipe! Our daughter who is not overly fond of certain veggies, loves this. Very similar to a recipe by Ina Garten. She also uses cut-up sweet potatoes. To make it easy, I toss all the veggies in a gallon freezer lock bag along with the olive oil and then spread them on the baking pan.

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