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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 167.5
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 750.9 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 2.9 g

View full nutritional breakdown of Roasted Winter Vegetables calories by ingredient
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Roasted Winter Vegetables

Submitted by: JONE7007

Introduction

Barefoot Contessa recipie. It is a good two meals one prep recipie. Once as roasted vegetable, then as a wonderful soup. Barefoot Contessa recipie. It is a good two meals one prep recipie. Once as roasted vegetable, then as a wonderful soup.
Number of Servings: 8

Ingredients

    * 1 pound carrots, peeled
    * 1 large sweet potato, peeled
    * 1 small butternut squash, peeled and seeded (about 2 pounds)
    * 3 tablespoons good olive oil
    * 1 1/2 teaspoons kosher salt
    * 1/2 teaspoon freshly ground black pepper
    * 2 tablespoons chopped flat-leaf parsley

Directions

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

If you have leftovers, mix them in a blender with water and vegetable or chicken broth. Add just enough water to make a smooth puree. Then heat on the stove. Served with herbs crutons it makes a wonderful low-calorie comfort food.

Number of Servings: 8

Recipe submitted by SparkPeople user JONE7007.






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