Quick-roasted Winter Vegetables

Name: Quick-roasted Winter Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 454 grams beets (about 3 medium), ends trimmed, sliced 3/16-inch thick; 454 grams carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick; 454 grams celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick; 454 grams acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings); 1 Tb fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped); 1 teaspoons kosher salt; more to taste; 2 Tbs vegetable or olive oil; 454 grams parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick; 454 grams red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick; 454 grams red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick; 454 grams sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick; 454 grams turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick

Quick-roasted Winter Vegetables might be just the main course you are searching for. One portion of this dish contains approximately 25g of protein, 17g of fat, and From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, whole 30, and vegan diet.