Side Dish

Rosted Winter Vegetables is for Side Dish.

Rosted Winter Vegetables takes several minutes to prepare.

Rosted Winter Vegetables takes several minutes to cook.

Rosted Winter Vegetables makes 8 servings.

The ingredients for Rosted Winter Vegetables are:

3 cups (1-inch) cubed peeled rutabaga (about 1 1/2 pounds)
2 cups (1-inch) cubed peeled turnips (about 1 pound)
2 cups (1-inch) pieces fennel bulb (about 1 large)
2 cups (1-inch-thick) sliced parsnip (about 1/2 pound)
3 garlic cloves, halved
1 1/2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme

Here is how you make Rosted Winter Vegetables:

Preheat oven to 400°.Combine first 5 ingredients in a large bowl. Add oil, salt, nutmeg, and pepper; toss well. Arrange vegetables in a single layer on a jelly-roll pan. Bake at 400° for 45 minutes or until tender and lightly browned, stirring occasionally. Remove from oven; add parsley and thyme, tossing well.(serving size: 3/4 cup)Number of Servings: 8Recipe submitted by SparkPeople user CMCRISWELL.

The nutritional information for Rosted Winter Vegetables is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 87.6

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 266.8 mg
• Total Carbs: 15.2 g
• Dietary Fiber: 4.1 g
• Protein: 1.9 g

The dietary needs meet for Rosted Winter Vegetables is Vegetarian