Photo of Roasted Winter Vegetables by WW

Roasted Winter Vegetables

4
0
0
Smartpoints value per serving
Total Time
1 hr 8 min
Prep
18 min
Cook
50 min
Serves
4
Difficulty
Easy
Roasting vegetables is a fabulous way to bring out their natural sweetness. We tossed them with fresh sage to add rustic flavor to the dish.

Ingredients

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

uncooked parsnip(s)

3 medium, peeled and cut into 1/2-inch cubes

uncooked baby carrots

8 oz

garlic clove(s)

4 medium clove(s), peeled and coarsely chopped

olive oil

1 tsp

fresh sage

1 Tbsp, chopped

kosher salt

1 tsp

black pepper

tsp

fat free vegetable broth

cup(s), or chicken broth

Instructions

  1. Preheat oven to 375°F. Place vegetables and garlic on a large rimmed baking pan. Add oil, sage, salt and pepper; toss to coat.
  2. 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.

Notes

If you have a difficult time peeling the squash, cut it in half, partially cook it in a microwave and then remove the peel. Or look for it already peeled and cubed at the supermarket.

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