Roasted winter vegetables
3
Points® value
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
1 medium, cored and cut into 1/3-inch thick wedges
Black pepper
⅛ pinch(es)
Uncooked acorn squash
1 medium, peeled and cut into 1-inch cubes
Uncooked parsnip
3 medium, peeled and cut into 1/2-inch cubes
Baby carrots
8 oz
Garlic
4 clove(s), large, peeled and coarsely chopped
Olive oil
1 tsp(s)
Raw sage
⅛ oz, (1 Tbsp), chopped
Kosher salt
1 tsp(s)
Fat free reduced sodium vegetable broth
⅔ cup(s)