Roasted Winter Vegetables

Prep time: 15 min Cook time: 50 min Serves: 4

Keep already-peeled, cubed butternut squash on hand - it can be purchased at your grocery store - to make tasty side dishes like this one in a flash.


  • 1 medium uncooked fennel bulb(s), cored and cut into 1/3-inch thick wedges

  • 1 medium uncooked acorn squash, peeled and cut into 1-inch cubes

  • 3 medium uncooked parsnip(s), peeled and cut into 1/2-inch cubes

  • 8 oz uncooked baby carrots

  • 4 clove(s) garlic clove(s), peeled and coarsely chopped

  • 1 tsp olive oil

  • 1⁄8 oz raw sage, (1 Tbsp), chopped

  • 1 tsp kosher salt

  • 1⁄8 tsp black pepper

  • 2⁄3 cup(s) fat free chicken broth, or vegetable broth


  1. Preheat oven to 375°F (190°C). Arrange vegetables in shallow baking pan.

  2. Add oil, sage, salt and pepper. Toss to coat.

  3. Roast vegetables until almost tender, about 40 minutes, stirring occasionally.

  4. Add broth and bake 10 more minutes. Yields about 1 1/4 cups per serving.