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Roasted Winter Vegetables
Nb persons: 14
Yield: 3/4 cups
Preparation time: 30 minutes
Total time: 1 hour 30 minutes
Source: Diabetes Forecast
MAKES: 14 servings SERVING SIZE: ¾ cup PREPARATION TIME: 30 minutes COOKING TIME: 1 hour | |
2 cups | peeled, cubed butternut squash, (about ¾ lb., in 1½-inch cubes) |
2 cups | peeled, cubed turnips, (about ¾ lb., in 1½-inch cubes) |
2 cups | chopped sweet onion, (Vidalia, if available) |
2 cups | peeled, sliced carrots, (1-inch-thick rounds) |
2 cups | peeled, sliced parsnips, (about ½ lb., 1-inch-thick rounds) |
2 cups | peeled, cubed rutabaga, (about ¾ lb., in 1-inch cubes) |
12 | whole garlic cloves, peeled |
2 Tbsp. | olive oil |
½ tsp. | kosher salt |
¼ tsp. | ground nutmeg |
¼ tsp. | freshly ground black pepper |
1/3 cup | finely chopped fresh parsley |
1 Tbsp. | minced fresh thyme |
1. Preheat the oven to 400 degrees. In a large bowl, combine all the ingredients except the parsley and thyme.
2. Divide the vegetables between 2 large baking sheets, and spread them in a single layer on each sheet. Roast the vegetables for 45 to 60 minutes, turning and stirring them halfway through, until they are tender and lightly browned.
3. Add the vegetables to a serving bowl, and mix in the parsley and thyme.
Per Serving:
Calories 75, Fat 2 g (Sat. Fat 0.3 g), Carbohydrate 14 g (Fiber 3 g, Sugars 5 g), Cholesterol 0 mg, Sodium 95 mg, Potassium 370 mg, Protein 2 g, Phosphorus 60 mg Exchanges: Starch 1
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