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
