Roasted winter vegetables
Uncooked fennel bulb(s)
1 medium, cored and cut into 1/3-inch thick wedges
Uncooked acorn squash
1 medium, peeled and cut into 1-inch cubes
3 medium, peeled and cut into 1/2-inch cubes
Uncooked baby carrots
4 clove(s), medium, peeled and coarsely chopped
⅛ oz, (1 Tbsp), chopped
Fat free reduced sodium 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.