Roasted Winter Vegetables

Roasted Winter VegetablesRecipe
Photo: Ryan Benyi; Styling: Stephana Bottom
Serves 8

Cost per Serving:



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3 large carrots, cut into 1 1/2-inch pieces (about 3 cups)
2 large parsnips, cut into 1 1/2-inch pieces (about 2 1/2 cups)
1 large sweet potato, peeled, cut into 1 1/2-inch pieces (about 1 1/2 cups)
1 small butternut squash, peeled, seeded, cut into 1 1/2-inch pieces (about 2 cups)
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Salt and pepper


Prep: 15 Minutes
Cook: 40 Minutes

1. Preheat oven to 425°F; 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.

2. 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.

Created date

December 2010

Nutritional Information

Calories 125
Fat 5 g
Satfat 1 g
Protein 2 g
Carbohydrate 19 g
Fiber 4 g
Cholesterol 0.0 mg
Sodium 183 mg