Roasted Winter Vegetables
Photo: Kyle Dreier; food styling by Whitney Kemp ingredients
2 cups peeled, cubed butternut squash
(about 3/4 lb., in 1 1/2-inch cubes)
2 cups peeled, cubed turnips
(about 3/4 lb., in 1 1/2-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 1/2 lb., 1-inch-thick rounds)
2 cups peeled, cubed rutabaga
(about 3/4 lb., in 1-inch cubes)
12 whole garlic cloves, peeled
2 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
1/4 tsp. freshly ground black pepper
1/3 cup finely chopped fresh parsley
1 Tbsp. minced fresh thyme
preparation
Makes: 14 servings
Serving Size: 3/4 cup
Preparation Time: 30 minutes
Cooking Time: 1 hour
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.
nutrition
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
Comments
Comments are subject to review and will not be posted immediately. If you have an urgent medical question, please consult a health care professional. If you have a question for the staff of Diabetes Forecast, please send it to replyall@diabetes.org.Roasted winter vegetables
Made these for dinner last night. Super easy and a huge hit!!
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