Roasted Winter Vegetables

Name: Roasted Winter Vegetables
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 1 small butternut squash, peeled, seeded, cut into 1 1/2-inch pieces (about 2 cups); 3 larges carrots, cut into 1 1/2-inch pieces (about 3 cups); 1 Tbsp chopped fresh thyme; 3 Tbsps olive oil; 2 larges parsnips, cut into 1 1/2-inch pieces (about 2 1/2 cups); 8 servings Salt and pepper; 1 large sweet potato, peeled, cut into 1 1/2-inch pieces (about 1 1/2 cups)

Roasted Winter Vegetables might be just the side dish you are searching for. One portion of this dish contains approximately 2g of protein, 6g of fat, and a total of 142 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of butternut squash, parsnips, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 55 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet. It will be a hit at your Winter event.

Instructions

Preheat oven to 425F; line 2 large baking sheets with foil.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Combine carrots, parsnips, sweet potato and squash in a large bowl.

Ingredients you will need

Sweet Potato

Parsnip

Carrot

Squash

Equipment you will use

Bowl

Add olive oil, thyme, salt and pepper, and toss to coat.

Ingredients you will need

Salt And Pepper

Olive Oil

Thyme

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.

Ingredients you will need

Salt And Pepper

Vegetable