Roasted Winter Vegetables

Roasted Winter Vegetables
Recipe Credit: . Photo Credit: Kyle Dreier, styling by Whitney Kemp.
Summary
Roasting winter root vegetables caramelizes their natural sugars, producing a complex, toasty, and lightly sweet flavor. This recipe calls for a variety of winter vegetables, but you could use any combination, as long as you end up with about 12 cups total of bite-size pieces. This recipe can easily be cut in half if you're not cooking for a crowd. For added acidity, you could drizzle lightly with balsamic vinegar just before serving.
  • Prep time
    30 min
  • Cook time
    1 hr
  • Servings
    14 Servings
  • Serving size
    3/4 cup
Nutrition Facts

Nutrition Facts

14 Servings

  • Serving Size
    3/4 cup
  • Amount per serving Calories 75

  • Total Fat 2g
    • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 95mg
  • Total Carbohydrate 14g
    • Dietary Fiber 3g
    • Total Sugars 5g
  • Protein 2g
  • Potassium 370mg
  • Phosphorus 60mg

Choices/Exchanges: 1 Starch

Ingredients

Ingredients

  • carrots (peeled and sliced into 1-inch rounds)
    2 cup
  • sweet onion (chopped)
    2 cup
  • turnips (peeled and cut into 1 1/2-inch cubes)
    2 cup
  • parsnips (peeled and sliced into 1-inch thick rounds)
    2 cup
  • rutabaga (peeled and cut into 1-inch cubes)
    2 cup
  • butternut squash (peeled and cubed)
    2 cup
  • garlic (peeled)
    12 clove
  • olive oil
    2 tbsp
  • salt
    1/2 tsp
  • chopped fresh parsley
    1/3 cup
  • minced fresh thyme
    1 tbsp
Directions

Directions

  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.

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