Monday, December 22, 2014

Roasted Winter Vegetables

Roasted Winter Vegetables


Roasting winter vegetables makes them sweeter and even more delicious.
Total Time: 1 hr. 5 min.
Prep Time: 25 min.
Cooking Time: 40 min.
Yield: 8 servings, about 1¼ cups each
Ingredients:
1 lb. winter squash, peeled, seeded, cut into 1½-inch pieces
1 lb. parsnips, peeled, cut into 1½-inch pieces
1 large sweet potato, peeled, cut into 1½-inch pieces
2 large carrots, cut into 1½-inch pieces
2 medium beets, cut into 1½-inch pieces
2 medium yellow onions, peeled, quartered
5 tsp. olive oil
2 Tbsp. chopped fresh thyme (or 2 tsp. dried thyme)
1 tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
Preparation:
1. Preheat oven to 425°F.
2. Line two large baking sheets with foil. Set aside.
3. Combine squash, parsnips, sweet potato, carrots, beets, and onions in a large bowl; mix well.
4. Add oil, thyme, salt, and pepper; toss gently to blend. Divide vegetables between prepared baking sheets.
5. Bake, mixing twice, for 35 to 40 minutes, or until tender and golden brown.
Roasted winter vegetables recipe nutrition facts and meal plan portions

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