Side Dish

Winter Vegetable is for Side Dish.

Winter Vegetable takes 25 minutes to prepare.

Winter Vegetable takes 30 minutes to cook.

Winter Vegetable makes 4 servings.

The ingredients for Winter Vegetable are:

Sweet carrots and red onion, slightly bitter brussels sprouts, mellow squash, and tart vinegar--the
combination delivers a new burst of flavor in every bite.

1 lb piece winter squash, such as butternut or acorn, peeled and cut into 1" cubes (2 c)

1/2 lb brussels sprouts (about 12), quartered

3 lg carrots, peeled and cut into 1/4" diagonal slices

1 red onion, chopped
3 Tbsp olive oil, divided
1 tsp salt, divided
2 Tbsp chopped fresh parsley
1 1/2 Tbsp white wine vinegar
1/4 tsp freshly ground black pepper
cooking
fresh parsley

Here is how you make Winter Vegetable:

1. Preheat oven to 450?F.2. Toss squash, brussels sprouts, carrots, and onion with 2 tablespoons of the oil and 1/2 teaspoon ofthe salt in large bowl. Spread vegetables in single layer on baking sheet (use two if necessary) androast until browned and tender, about 30 minutes. Stir once or twice during .3. Return vegetables to bowl and toss with parsley, vinegar, pepper, and remaining 1 tablespoon oiland 1/2 teaspoon salt.Nutritional Info Per Serving: 171 cal, 3 g pro, 18 g carb, 6 g fiber, 11 g fat, 1.5 g sat fat, 0 mg chol, 617mg sodiumVariationsChoose in spring: Quartered new potatoes and baby beets (segregated at one end of the pan so theydon't bleed on the potatoes) and whole asparagus spears.Make for summer: Sliced red bell pepper and zucchini and cubed eggplant.Try in autumn: Halved mushrooms, sliced sweet potatoes or parsnips, and cauliflower florets.Change herbs: We used parsley because it's so readily available, but almost any soft-leaved freshherb you have on hand will taste wonderful, especially basil, cilantro, dill, tarragon, or mint.Number of Servings: 4Recipe submitted by SparkPeople user BARB941.

The nutritional information for Winter Vegetable is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 177.7

• Total Fat: 10.6 g
• Cholesterol: 0.0 mg
• Sodium: 634.4 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 6.0 g
• Protein: 2.7 g

The dietary needs meet for Winter Vegetable is Vegetarian