Roasted autumn vegetable toss
8
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Difficult
Roasting is one of our favorite fat-free cooking techniques and is a great way to intensify the flavor and sweetness of vegetables. In this recipe, onions, carrots, squash, and garlic are roasted until they're nicely browned and tender, which takes 30 minutes of hands-off cook time. The roasted veggies are nicely complemented by egg noodles that are tossed in a sauce made of sour cream, vegetable broth, ground cinnamon and ginger, and a touch of red pepper flakes for a little heat. The noodles and veggies are all topped off with some fresh parsley for color and brightness just before serving.
Ingredients
Onion
1 medium, coarsely chopped
Carrots
3 medium, sliced 1/4-inch thick
Uncooked butternut squash
1¼ pound(s), or winter squash, peeled and cubed
Cooking spray
1 spray(s)
Table salt
⅛ tsp, or to taste
Garlic
12 clove(s), about 1 small head, sliced in half, wrapped in foil
Uncooked egg noodles
12 oz
Reduced fat sour cream
½ cup(s)
Vegetable broth
1 cup(s)
Ground cinnamon
¼ tsp
Ground ginger
½ tsp
Red pepper flakes
¼ tsp
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Fresh parsley
1 Tbsp, chopped
