Dinner

Winter Roasted Veggies is for Dinner.

Winter Roasted Veggies takes 10 minutes to prepare.

Winter Roasted Veggies takes 45 minutes to cook.

Winter Roasted Veggies makes 4 servings.

The ingredients for Winter Roasted Veggies are:

1 Medium Butternut Squash (halved, de-seeded, and cut into half moon shaped slices)
About 1/2 Head of Cauliflower (cut in large floweret)
1 Leek - julienne cut
6-8 Small/Medium Carrots
2 Medium shallots - quartered
1/4 Cup Apple Cider Vinegar
1/4 Stock (chicken, veggie, white wine or water)
2 tbsp Olive Oil
2 tbsp Agave Syrup (or maple syrup or honey)
4 sprigs of Fresh Thyme
1/2 tsp of Ground Coriander
Salt and Pepper to taste

*Optional - drizzle with vinaigrette.

Here is how you make Winter Roasted Veggies:

Pre-heat your oven to 375, and place prepped/cut veggies into a large roasting pan or baking dish. Drizzle olive oil and seasonings toss to coat the veggies and place in oven for 25 minutes. After 25 minutes, add apple cider vinegar, broth and drizzle with your choice of sweetener (I used agave), give the veggies another quick toss with a wooden spoon, cover with foil (careful to not burn yourself) and place back in the oven for an additional 10-15 minutes or until the squash is fork tender. Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user S.INTHEBIGCITY.

The nutritional information for Winter Roasted Veggies is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 262.1

• Total Fat: 7.5 g
• Cholesterol: 0.0 mg
• Sodium: 754.1 mg
• Total Carbs: 48.3 g
• Dietary Fiber: 8.7 g
• Protein: 5.2 g