Taste of Home
Garlic Roasted Winter Vegetables
TOTAL TIME: Prep: 20 min. Bake: 45 min.
YIELD: 6 servings.
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
Ingredients
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2 medium carrots
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1 medium turnip
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1 medium parsnip
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1 cup cubed red potatoes
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1 cup cubed peeled butternut squash
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3 whole garlic bulbs, cloves separated and peeled
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3 shallots, quartered
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4-1/2 teaspoons olive oil
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1/4 teaspoon salt
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1/4 teaspoon dried thyme
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1/4 teaspoon pepper
Directions
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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 15x10x1-in. baking pan.
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2.
Bake, uncovered, at 400° for 45-50 minutes or until tender, stirring once.
Nutrition Facts
2/3 cup: 135 calories, 4g fat (1g saturated fat), 0 cholesterol, 137mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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