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Roasted Winter Vegetables

Total Time

Prep: 25 min. Bake: 30 min.

Makes

6 servings

A few simple touches and a blast of heat enhance the natural sweetness of fresh veggies. —Donna Lamano, Olathe, Kansas
Roasted Winter Vegetables Recipe photo by Taste of Home

Ingredients

  • 3 small red potatoes, cubed
  • 2 medium carrots, chopped
  • 2 medium parsnips, peeled and chopped
  • 1 medium turnip, peeled and chopped
  • 1 cup cubed peeled butternut squash
  • 3 shallots, peeled and halved
  • 1 whole garlic bulb, cloves separated and peeled
  • 4-1/2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper

Directions

  1. Place the first seven ingredients in a greased 15x10x1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat.
  2. Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally.

Nutrition Facts

3/4 cup: 115 calories, 4g fat (1g saturated fat), 0 cholesterol, 135mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 2g protein.

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