Roasted Winter Vegetables
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Servings 8 servings, about 1¼ cups each
Calories 132 kcal
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 peppe
Instructions:
Preheat oven to 425°F.
Line two large baking sheets with foil. Set aside.
Combine squash, parsnips, sweet potato, carrots, beets, and onions in a large bowl; mix well.
Add oil, thyme, salt, and pepper; toss gently to blend. Divide vegetables between prepared baking sheets.
Bake, mixing twice, for 35 to 40 minutes, or until tender and golde