Appetizers / Soups / Salads

Roasted Winter Vegetables takes 15 minutes to prepare.

Roasted Winter Vegetables takes 30 minutes to cook.

Roasted Winter Vegetables makes 8 servings.

The ingredients for Roasted Winter Vegetables are:

* 1 pound carrots, peeled
* 1 large sweet potato, peeled
* 1 small butternut squash, peeled and seeded (about 2 pounds)
* 3 tablespoons good olive oil
* 1 1/2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons chopped flat-leaf parsley

Here is how you make Roasted Winter Vegetables:

Preheat the oven to 425 degrees F.Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.Sprinkle with parsley, season to taste, and serve hot. If you have leftovers, mix them in a blender with water and vegetable or chicken broth. Add just enough water to make a smooth puree. Then heat on the stove. Served with herbs crutons it makes a wonderful low-calorie comfort food.Number of Servings: 8Recipe submitted by SparkPeople user JONE7007.

The nutritional information for Roasted Winter Vegetables is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 167.5

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 750.9 mg
• Total Carbs: 33.3 g
• Dietary Fiber: 2.9 g
• Protein: 2.9 g

The dietary needs meet for Roasted Winter Vegetables is Vegan