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Roasted Winter Vegetables

Name: Roasted Winter Vegetables
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings.
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

4 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 30 min.

Makes

6 servings

Updated: Jun. 30, 2023

A few simple touches and a blast of heat enhance the natural sweetness of fresh veggies. —Donna Lamano, Olathe, Kansas

Roasted Winter Vegetables Recipe photo by Taste of Home

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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 15x10x1-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.

Nutrition Facts

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

Roasted Winter Vegetables

Ingredients

Directions

Nutrition Facts

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