Roasted Winter Vegetables
Published December 13, 2016
|Prep Time: 15 min||Cook Time: 50 min||Serves: 4|
Winter means an abundance of root veggies and squash! This easy side dish makes the most of winter produce, focusing on sweet deep flavours, complemented by the strength of sage. Keep already-peeled, cubed butternut squash on hand - it can be purchased at your grocery store - to make tasty side dishes like this 4 SmartPoints® one in a flash.
Pro tip: Buying a whole squash? Look for one that is brightly coloured and heavy. It’s normal for one side of the squash to have a pale spot, this is where it rested on the ground while growing, just make sure it isn’t green. The stem should be dry, but intact and the surface of the squash should be matte and sturdy.
- 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 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
- Preheat oven to 375°F (190°C). Arrange vegetables in shallow baking pan.
- Add oil, sage, salt and pepper. Toss to coat.
- Roast vegetables until almost tender, about 40 minutes, stirring occasionally.
- Add broth and bake 10 more minutes. Yields about 1 1/4 cups per serving.