Roasted Winter Vegetables
- Total Time
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.
uncooked fennel bulb(s)1 medium, cored and cut into 1/3-inch thick wedges
uncooked acorn squash1 medium, peeled and cut into 1-inch cubes
uncooked parsnip(s)3 medium, peeled and cut into 1/2-inch cubes
uncooked baby carrots8 oz
garlic clove(s)4 clove(s), medium, peeled and coarsely chopped
olive oil1 tsp
fresh sage1 Tbsp, chopped
kosher salt1 tsp
black pepper⅛ tsp
vegetable broth⅔ 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.