Roasted Winter Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
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