Roasted Winter Vegetables
Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish? Roasted Winter Vegetables could be an amazing recipe to try. This recipe serves 8 and costs 63 cents per serving. One portion of this dish contains roughly 2g of protein, 6g of fat, and a total of 166 calories. 2405 people were glad they tried this recipe. Head to the store and pick up olive oil, carrots, fresh thyme, and a few other things to make it today. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes about 55 minutes. It is brought to you by My Recipes. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is awesome. Similar recipes include Roasted Winter Vegetables, Roasted Winter Vegetables, and Roasted Winter Vegetables.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1 small butternut squash, peeled, seeded, cut into 1 1/2-inch pieces (about 2 cups)
3 large carrots, cut into 1 1/2-inch pieces (about 3 cups)
1 tablespoon chopped fresh thyme
3 tablespoons olive oil
2 large parsnips, cut into 1 1/2-inch pieces (about 2 1/2 cups)
Salt and pepper
1 large sweet potato, peeled, cut into 1 1/2-inch pieces (about 1 1/2 cups)
Equipment:
baking sheet
aluminum foil
oven
bowl
Cooking instruction summary:
Preheat oven to 425F; line 2 large baking sheets with foil. Combine carrots, parsnips, sweet potato and squash in a large bowl. Add olive oil, thyme, salt and pepper, and toss to coat. Divide vegetables between baking sheets and roast, stirring twice, until golden brown and tender, 35 to 40 minutes. Season with additional salt and pepper, if desired. Serve hot.
Step by step:
1. Preheat oven to 425F; line 2 large baking sheets with foil.
2. Combine carrots, parsnips, sweet potato and squash in a large bowl.
3. Add olive oil, thyme, salt and pepper, and toss to coat.
4. Divide vegetables between baking sheets and roast, stirring twice, until golden brown and tender, 35 to 40 minutes. Season with additional salt and pepper, if desired.
5. Serve hot.
Nutrition Information:
covered percent of daily need
