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 medium clove(s), peeled and coarsely chopped
1 Tbsp, chopped
Fat free vegetable broth
⅔ cup(s), or chicken broth
- Preheat oven to 375°F. Place vegetables and garlic on a large rimmed baking pan. Add oil, sage, salt and pepper; toss to coat.
- Roast vegetables until almost tender, stirring occasionally, about 40 minutes. Drizzle with broth and bake 10 minutes more. Yields about 1 1/4 cups per serving.