Roasted Winter Vegetables
TOTAL TIME: Prep: 25 min. Bake: 30 min.
YIELD: 6 servings.
A few simple touches and a blast of heat enhance the natural sweetness of fresh veggies. —Donna Lamano, Olathe, Kansas
Ingredients
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3 small red potatoes, cubed
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2 medium carrots, chopped
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2 medium parsnips, peeled and chopped
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1 medium turnip, peeled and chopped
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1 cup cubed peeled butternut squash
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3 shallots, peeled and halved
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1 whole garlic bulb, cloves separated and peeled
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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.
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.
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2.
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.
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