Photo of Roasted Winter Vegetables by WW

Roasted Winter Vegetables

4
1
1
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Easy
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.

Ingredients

uncooked fennel bulb(s)

1 medium, cored and cut into 1/3-inch thick wedges

black pepper

pinch

uncooked acorn squash

1 medium, peeled and cut into 1-inch cubes

uncooked parsnip(s)

3 medium, peeled and cut into 1/2-inch cubes

uncooked baby carrots

8 oz

garlic clove(s)

4 clove(s), medium, peeled and coarsely chopped

olive oil

1 tsp

raw sage

oz, (1 Tbsp), chopped

kosher salt

1 tsp

fat free reduced sodium vegetable broth

cup(s)

Instructions

  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.

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