Roasted Winter Vegetables

HOWARD L. PUCKETT

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 33%
  • Fat: 2.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 2g
  • Carbohydrate: 13.1g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 258mg
  • Calcium: 73mg

Ingredients

  • 3 cups (1-inch) cubed peeled rutabaga (about 1 1/2 pounds)
  • 2 cups (1-inch) cubed peeled turnips (about 1 pound)
  • 2 cups (1-inch) pieces fennel bulb (about 1 large)
  • 2 cups (1-inch-thick) sliced parsnip (about 1/2 pound)
  • 3 garlic cloves, halved
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme

Preparation

  1. Preheat oven to 400°.
  2. Combine first 5 ingredients in a large bowl. Add oil, salt, nutmeg, and pepper; toss well. Arrange vegetables in a single layer on a jelly-roll pan. Bake at 400° for 45 minutes or until tender and lightly browned, stirring occasionally. Remove from oven; add parsley and thyme, tossing well.
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