Roasted Winter Vegetables

2 Reviews
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HOWARD L. PUCKETT
Yield
8 servings (serving size: 3/4 cup)
December 1998
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 80
  • Caloriesfromfat 33%
  • Fat 2.9g
  • Satfat 0.4g
  • Monofat 1.9g
  • Polyfat 0.3g
  • Protein 2g
  • Carbohydrate 13.1g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 1.3mg
  • Sodium 258mg
  • Calcium 73mg

How to Make It

Step 1

Preheat oven to 400°.

Step 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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Ratings & Reviews

Nicole99's Review

Nicole99
January 02, 2011
This got rave reviews at a party with lots of other great food. The vegetables get a sweet flavor from the long roasting which compliments the simple seasoning.

lizspalding's Review

lizspalding
January 10, 2010
This is a great alternative to potatoes and relatively low carb (13 grams per serving). It was a great accompaniment to medium rare trip tip and green beans. I followed the recipe exactly.