Winter Roasted Veggies

Winter Roasted Veggies
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 262.1
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 754.1 mg
  • Total Carbs: 48.3 g
  • Dietary Fiber: 8.7 g
  • Protein: 5.2 g

View full nutritional breakdown of Winter Roasted Veggies calories by ingredient
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Introduction

Winter Veggies - roasted with apple cider vinegar and drizzled with pomegranate vinaigrette Winter Veggies - roasted with apple cider vinegar and drizzled with pomegranate vinaigrette
Number of Servings: 4

Ingredients


    1 Medium Butternut Squash (halved, de-seeded, and cut into half moon shaped slices)
    About 1/2 Head of Cauliflower (cut in large floweret)
    1 Leek - julienne cut
    6-8 Small/Medium Carrots
    2 Medium shallots - quartered
    1/4 Cup Apple Cider Vinegar
    1/4 Stock (chicken, veggie, white wine or water)
    2 tbsp Olive Oil
    2 tbsp Agave Syrup (or maple syrup or honey)
    4 sprigs of Fresh Thyme
    1/2 tsp of Ground Coriander
    Salt and Pepper to taste

    *Optional - drizzle with vinaigrette.

Tips

Serve with a drizzle of your favorite vinaigrette, I used a nice pomegranate one.

I served this as a robust side to a roasted chicken breast, was a perfect cold weather meal.


Directions

Pre-heat your oven to 375, and place prepped/cut veggies into a large roasting pan or baking dish. Drizzle olive oil and seasonings toss to coat the veggies and place in oven for 25 minutes.

After 25 minutes, add apple cider vinegar, broth and drizzle with your choice of sweetener (I used agave), give the veggies another quick toss with a wooden spoon, cover with foil (careful to not burn yourself) and place back in the oven for an additional 10-15 minutes or until the squash is fork tender.



Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user S.INTHEBIGCITY.

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