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Roasted Winter Vegetables
Roasted Winter Vegetables are the perfect side for the cold months with squash, carrots, parsnips, garlic and more tossed in oil and roasted.
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
Servings:
8
Servings
Calories:
174 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 potato cut into 1" chunks, red
- 2 carrot cut into 1" chunks
- 3 parsnip cut into 1" chunks
- 2 red beet cut into 1" chunks
- 1 turnip , cut into 1" chunks
- 1 cup butternut squash , cut into 1" chunks
- 1 garlic cloves peeled (do not mince, whole bulb
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
- 1/2 teaspoon thyme dried
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Servings
Amount Per Serving
Calories 174
% 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.