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

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Rosemary Orange Roast Turkey