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 ½ tablespoons extra-virgin olive oil; ¾ teaspoon salt; .13 teaspoon ground nutmeg; .13 teaspoon freshly ground black pepper; ¼ cup chopped fresh flat-leaf parsley; 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme

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Nicole99

01/02/2011

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

01/10/2010

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.

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Roasted Winter Vegetables

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Roasted Winter Vegetables

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Roasted Winter Vegetables

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Roasted Winter Vegetables