Roasted winter vegetables
0
Points®
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
Black pepper
⅛ pinch(es)
Uncooked acorn squash
1 medium
Uncooked parsnip
3 medium
Baby carrots
8 oz
Garlic
4 clove(s), large
Olive oil
1 tsp(s)
Raw sage
⅛ oz
Kosher salt
1 tsp(s)
Fat free reduced sodium vegetable broth
⅔ 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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