Roasted Fall Vegetables
Eating fresh produce in a variety of colors is key to good health, and this autumn medley of carrots, butternut squash, rutabaga, parsnips, and shallots provides an abundance of vitamins, minerals, and other nutrients.
Recipe information
Yield
serves 8
Ingredients
1 large butternut squash (1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1/2-inch wedges
1 pound carrots, peeled and cut into 2-inch lengths
1 pound parsnips, peeled and cut into 2-inch lengths
1 small rutabaga (1 pound), peeled, halved lengthwise, and cut into 1/2-inch wedges
1 pound shallots, peeled and halved if large
3 sprigs rosemary
3 tablespoons olive oil
Coarse salt and freshly ground pepper
Preparation
Step 1
Preheat oven to 450°F. Combine the vegetables and rosemary on a large rimmed baking sheet (or divide among 2 smaller sheets). Drizzle with oil, sprinkle with 1 teaspoon salt, and season with pepper. Toss to combine; spread in an even layer.
Step 2
Roast until vegetables are tender and golden, tossing occasionally, 40 to 50 minutes. Serve warm or at room temperature.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 206
Step 5
Saturated Fat: 1g
Step 6
Unsaturated Fat: 6g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrates: 31g
Step 9
Protein: 7g
Step 10
Sodium: 775mg
Step 11
Fiber: 10g
