Roasted Root Vegetables

Name: Roasted Root Vegetables
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 (1-pound) butternut squash, peeled and cut into 2-inch pieces; 8 ounces small new potatoes, halved; 8 ounces beets, peeled and cut into 2-inch pieces; 8 ounces turnips, peeled and cut into 2-inch pieces; 3 carrots, peeled and cut into 2-inch pieces; 3 large shallots, quartered; 1 tablespoon fresh rosemary leaves, chopped; 1 tablespoon olive oil; 2 tablespoons light brown sugar; 1½ teaspoon kosher salt; ½ teaspoon freshly ground pepper; ½ cup chopped fresh parsley leaves

Whether from farmer’s market, the grocery store, or your own backyard, Roasted Root Vegetables make a gorgeous side dish or appetizer. Slightly browned and tender, they’re as soft as snow but way more flavorful! Color your plate with a nutritious array of fresh veggies that bake in half an hour! They’re the perfect accent to a wintery main course.

Total Time

1 Hour

Serving Size

8 Servings

(1-pound) butternut squash, peeled and cut into 2-inch pieces

ounces small new potatoes, halved

ounces beets, peeled and cut into 2-inch pieces

ounces turnips, peeled and cut into 2-inch pieces

carrots, peeled and cut into 2-inch pieces

large shallots, quartered

tablespoon fresh rosemary leaves, chopped

tablespoon olive oil

tablespoons light brown sugar

1 1/2

teaspoon kosher salt

1/2

teaspoon freshly ground pepper

1/2

cup chopped fresh parsley leaves

Heat oven to 400°F.

In large bowl, toss together butternut squash, potatoes, beets, turnips, carrots, shallot, rosemary, olive oil, brown sugar, salt and pepper.

Transfer mixture to 2 parchment paper-lined jellyroll pans; spread in single layer. Bake 30 minutes, stirring half way through, until vegetables are tender and slightly browned.

Garnish with chopped fresh parsley leaves, if desired.

Calories

110

Protein

Carbohydrates

22g

Fiber

Sugars

Fat

Cholesterol

0mg

Sodium