Roasted Winter Vegetable Medley

3 steps

Updated at: Thu, 17 Aug 2023 06:35:35 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories133.7 kcal (7%)

Total Fat7.4 g (11%)

Carbs17.2 g (7%)

Sugars5.3 g (6%)

Protein1.8 g (4%)

Sodium168.3 mg (8%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1butternut squash

medium, peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice

2carrots

large, peeled and cut into 3/4-inch pieces, quarter at the fat ends, cut in half at the thin ends, then cut in thick slices

1parsnip

large, quartered, cored, and cut in 3/4-inch pieces

1fennel bulb

medium-size, quartered, cored and cut in 3/4 inch pieces

1red onion

medium or large, cut in large dice

3 tablespoonsextra virgin olive oil

salt

to taste

freshly ground pepper

to taste

2fresh rosemary

Chopped, or sage

Instructions

Step 1

Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.

Step 2

Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.

Step 3

Remove from oven, combine squash and other vegetables and stir together.