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Roasted Winter Vegetables

 Roasted Winter Vegetables
A few simple touches enhance the natural goodness of fresh veggies. —Donna Lamano, Olathe, Kansas
6 ServingsPrep: 25 min. Bake: 30 min.

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.