Roasted Winter Vegetables

Name: Roasted Winter Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 5 medium carrots, peeled; 1 medium celery root, peeled, or 5 stalks celery, trimmed; 2 medium turnips, peeled; 2 medium parsnips, peeled; 6 small new potatoes, peeled; 1 medium butternut squash, peeled and seeded; 8 to 10 small shallots; 1 bulb garlic, cloves separated and peeled; 1/2 cup olive oil; 1 medium bunch fresh thyme or rosemary; Kosher salt, to taste; Freshly ground black pepper, to taste

A medley of roasted winter vegetables like turnips, parsnips, carrots, and squash, serves as an ideal accompaniment for roasted meats or poultry.

⭐ 3.9 (12 reviews) Prep: 15 minCook: 45 minTotal: 60 minYields: 8 servings

Category Tags:

Dinner Side Dish

Cuisine Tags:

American

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Instructions

Preheat oven to 375 F.
Remove approximately 1 tablespoon of leaves from fresh herb stems; set aside along with a few whole sprigs.
Cut carrots, turnips, parsnips, potatoes, squash, and celery into 1-inch pieces.
Transfer all cut vegetables, shallots, and garlic to a large baking pan. Drizzle with olive oil, season with salt and pepper, sprinkle with herb leaves, and toss. Add whole herb sprigs to the pan.
Roast for 45 minutes, or until lightly browned and tender.
Discard whole herb sprigs; cool vegetables 5-10 minutes before serving.

Nutritional Info (per serving)

Calories: 313 kcal

Carbohydrate: 45 g

Cholesterol: 0 mg

Fiber: 8 g

Protein: 5 g

Saturated Fat: 2 g

Sodium: 133 mg

Sugar: 10 g

Fat: 14 g

Unsaturated Fat: 0 g