Roasted Winter Vegetables
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Roasted Winter Vegetables
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Roasted Winter Vegetables are the perfect side for the cold months with squash, carrots, parsnips, garlic and more tossed in oil and roasted.
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Ingredients
- 3 red potatoes , cut into 1" chunks
- 2 carrots , cut into 1" chunks
- 3 parsnips , cut into 1" chunks
- 2 red beets , cut into 1" chunks
- 1 turnip , cut into 1" chunks
- 1 cup butternut squash , cut into 1" chunks
- 1 whole garlic bulb , cloves peeled (do not mince)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon dried thyme
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Instructions
- Preheat oven to 425 degrees.
- Add the potatoes, carrots, parsnips, beets, turnips, butternut squash, and garlic cloves in a large mixing bowl.
- Add the olive oil, salt, pepper, and thyme to the bowl, mixing well.
- Place the vegetables on a large sheet pan in a single layer. If your sheet pan is too small, use two.
- Cook for 20 minutes, stir and cook for up to 10 more minutes until vegetables are fork-tender.
- Remove from the oven and garnish with fresh parsley and a drizzle of extra olive oil if desired.
Nutrition Information
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Calories
174kcal
(9%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
348mg
(15%)
Potassium
790mg
(23%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
4423IU
(88%)
Vitamin C
26mg
(29%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 348mg | 15% |
| Potassium | 790mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 4423IU | 88% |
| Vitamin C | 26mg | 29% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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