All kinds of root vegetables star in this colorful medley. Fresh thyme and sage season the mix of rutabaga, parsnips and butternut squash. "This side dish is satisfying anytime of year," says Mitzi Sentiff, Annapolis, Maryland. "Besides being delicious, it's very easy to prepare."
Oven-Roasted Root Vegetables
Oven-Roasted Root Vegetables
Prep Time
20 min
Cook Time
40 min
Yield
4 servings
Ingredients
- 2 cups cubed peeled rutabaga
- 2 cups cubed peeled parsnips
- 2 cups cubed peeled butternut squash
- 2 medium onions, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
Directions
- In a large bowl, combine the rutabaga, parsnips, squash and onions. Add the oil, salt and pepper; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 40-50 minutes, stirring occasionally. Sprinkle with herbs; toss to coat.
Nutrition Facts
3/4 cup: 168 calories, 4g fat (1g saturated fat), 0 cholesterol, 319mg sodium, 33g carbohydrate (0 sugars, 9g fiber), 3g protein. Diabetic Exchanges: 5 vegetable, 1/2 starch, 1/2 fat.
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