Roasted winter vegetables
0
Points®
Total time: 1 hr 8 min • Prep: 18 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
One of the best ways to embrace colder weather is to lean-in with a warm dish of roasted seasonal vegetables. Winter vegetables such as squash and parsnips do not have the texture for raw applications but they come alive in the oven, revealing their natural sweetness. Prepping them takes a few minutes but the total cook time of the dish is just over an hour, making it ideal for weeknights and weekends alike. Roasted chicken or pork tenderloin make a wonderful accompaniment with a simple green salad or quickly wilted swiss chard or spinach. Play with the herbs and vegetables to create your own variations to this dish. Beets, peeled and roasted, can add a vibrant color while fresh thyme or rosemary in place of the sage create little twists of flavor for easy pairing with your favorite protein.
Ingredients
Uncooked fennel bulb
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
3 medium, peeled and cut into 1/2-inch cubes
Baby carrots
8 oz
Garlic
4 clove(s), peeled and coarsely chopped
Olive oil
1 tsp
Fresh sage
1 Tbsp, chopped
Kosher salt
1 tsp
Black pepper
⅛ tsp
Vegetable broth
⅔ 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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.