Rosted Winter Vegetables

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 87.6
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 266.8 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 1.9 g

View full nutritional breakdown of Rosted Winter Vegetables calories by ingredient
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A nice side dish for a holiday meal or on its own. A nice side dish for a holiday meal or on its own.
Number of Servings: 8


    3 cups (1-inch) cubed peeled rutabaga (about 1 1/2 pounds)
    2 cups (1-inch) cubed peeled turnips (about 1 pound)
    2 cups (1-inch) pieces fennel bulb (about 1 large)
    2 cups (1-inch-thick) sliced parsnip (about 1/2 pound)
    3 garlic cloves, halved
    1 1/2 tablespoons extra-virgin olive oil
    3/4 teaspoon salt
    1/8 teaspoon ground nutmeg
    1/8 teaspoon freshly ground black pepper
    1/4 cup chopped fresh flat-leaf parsley
    2 teaspoons chopped fresh or 1/2 teaspoon dried thyme


Preheat oven to 400°.

Combine first 5 ingredients in a large bowl. Add oil, salt, nutmeg, and pepper; toss well. Arrange vegetables in a single layer on a jelly-roll pan. Bake at 400° for 45 minutes or until tender and lightly browned, stirring occasionally. Remove from oven; add parsley and thyme, tossing well.

(serving size: 3/4 cup)

Number of Servings: 8

Recipe submitted by SparkPeople user CMCRISWELL.

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