JoShell's Roasted Root Veggies

Name: JoShell''s Roasted Root Veggies Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 1 butternut squash cut into cubes approx. 2 cups; 3 raw carrots peeled (or not) and cut into cubes; 3 parsnips (about 9) peeled and cut into cubes; 1 large red onion diced; 3 cloves garlic in skins; 3 sprigs fresh thyme; 1 T. maple syrup; 1 T. olive oil; salt and pepper to taste

(5)

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 4

Ingredients

1 butternut squash cut into cubes, approx. 2 cups3 raw carrots peeled (or not) and cut into cubes3 parsnips (about 9") peeled and cut into cubes1 large red onion diced3 cloves garlic in skins3 sprigs fresh thyme1 T. maple syrup1 T. olive oilsalt and pepper to taste

Directions

Mix all ingredients and spread thinly on a baking or cookie sheet. Bake at 350 degrees F for approximately 1 hour or until all veggies are cooked and caramelized. Makes approximately 4 3/4 c. servings. A little unsure of the number of servings as this recipe is half of the original. Just double everything for a larger batch

Number of Servings: 4

Recipe submitted by SparkPeople user SUNSTRIKEJILL.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 215.4
Total Fat: 4.3 g
Cholesterol: 0.0 mg
Sodium: 48.9 mg
Total Carbs: 45.3 g
Dietary Fiber: 9.8 g
Protein: 3.8 g

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Member Reviews

GERTILOU
This is so'oo good and easy to make! Let it carmelize in the oven, and everyone will think your brilliant. Perfect for the Fall and Winter months. - 10/4/10
BTINCHER2001
I suggest you make this dish about 3 days before serving it. The flavor of the maple syrup will become more intense, as well as the parships. As a Thanksgiving leftover, it was terrific! - 11/30/14
LSIG14
So good! Delicious, no matter what vegetables you use! I used a sweet potato and 2 beets with carrots and onion - and then added some chopped summer squash about 15 minutes before done! Excellent side dish and so easy! - 11/18/13
DAYSDELIGHT
This was very good. We made it for dinner tonight and all enjoyed it! - 10/8/10