Roasted Winter Vegetables

Name: Roasted Winter Vegetables
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

2 Reviews

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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

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.

Ratings & Reviews

Nicole99's Review

2011-01-02T01:27:46-05:00 Nicole99

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

2010-01-10T02:43:39-05:00 lizspalding

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.

Roasted Winter Vegetables

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