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Roasted Winter Vegetables

HOWARD L. PUCKETT
Yield 8 servings (serving size: 3/4 cup)

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

Nutrition Information

  • calories 80
  • caloriesfromfat 33 %
  • fat 2.9 g
  • satfat 0.4 g
  • monofat 1.9 g
  • polyfat 0.3 g
  • protein 2 g
  • carbohydrate 13.1 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 258 mg
  • calcium 73 mg

How to Make It

  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.