Roasted Winter Vegetables Recipe

4 4 5
Roasted Winter Vegetables Recipe
Roasted Winter Vegetables Recipe photo by Taste of Home
Publisher Photo

Roasted Winter Vegetables Recipe

Read Reviews
4 4 5
Publisher Photo
A few simple touches and a blast of heat enhance the natural sweetness of fresh veggies. —Donna Lamano, Olathe, Kansas
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Roasted Winter Vegetables in Simple & Delicious October/November 2011, p59

Nutritional Facts

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

  • 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
  1. 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.
  2. Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally. Yield: 6 servings.
Originally published as Roasted Winter Vegetables in Simple & Delicious October/November 2011, p59

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Reviews forRoasted Winter Vegetables

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jay1gen2 User ID: 4097398 191831
Reviewed Nov. 17, 2013

"love this. my whole family loves these veggies"

MY REVIEW
Sarayp User ID: 3443637 194188
Reviewed Nov. 5, 2013

"Love this! Warm comfort food - but veggies! Not too popular with my husband and son, who object to the "funny" veggies - Parsnips, and squash. Still I make it just for me!"

MY REVIEW
hmschoolheidi User ID: 4103662 177780
Reviewed Nov. 7, 2012

"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."

MY REVIEW
bheiselt User ID: 4716000 124204
Reviewed Nov. 7, 2012

"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."

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