Thanksgiving

Roasted Winter Vegetables is for Dinner.

Roasted Winter Vegetables takes 25 minutes to prepare.

Roasted Winter Vegetables takes 60 minutes to cook.

Roasted Winter Vegetables makes 8 servings.

The ingredients for Roasted Winter Vegetables are:

1 bag "Golden Nugget" or other fingerling (tiny) potatoes (you can substitute "new potatoes" or the tiny red potatoes - as long as they're small)
1 bag pearl onions
1 sweet potato
1 butternut squash
1 bag parsnips (giant white carrots)
optional: 1 small box brussels sprouts, if you're not a supertaster who hates them
olive oil
fresh rosemary
fresh thyme

Here is how you make Roasted Winter Vegetables:

Prep: scrub potatoes, remove outer layer onions, peel and cube squash, peel and cube sweet potato, peel and slice parsnip.Oven temp: 350 to 375 FCooking time: 1 hour (60 minutes)Detailed instructions:Scrub the potatoes, but you don't have to peel them. Peel the outer layer off the onions. Peel the sweet potato and cut it into 1" cubes. Peel the butternut squash and cut it into 1" cubes. Scrub and peel the parsnips, cutting off the tops, and cut them into 2" long segments at the thin end, 1" long segments at the thick end. Remove any wilted leaves from the brussels sprouts.Place all the veggies in a large baking dish or casserole dish. Bloop a few tablespoons of olive oil over them, and toss till everything has a very slight touch of olive oil on it. Now strip the leaves from 4-5 branches of rosemary, and from 4-5 branches of thyme, and sprinkle them over the veggies. Toss the veggies again, so that the herbs are distributed throughout. Roast, uncovered, in a 350° to 375° F oven for about one hour, or until a fork stuck in a potato or cube of sweet potato goes in easily. Serve hot. This makes a lot - 8 people or so's worth - so if there are leftovers, they taste just fine rewarmed the next day.The even easier version of this recipe:Instead of all those kinds of veggies, just get one bag of the Golden Nugget potatoes and one bag of some other kind of tiny potatoes - "new potatoes" or "fingerlings" or anything else where each potato is only golf-ball size. Do the same bit with the olive oil and the herbs. But you don't have to do all that peeling and cutting. Same baking instructions. Serves a lot of people - nutrition information is given for 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user BUNRAB.

The nutritional information for Roasted Winter Vegetables is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 145.1

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 103.1 mg
• Total Carbs: 26.9 g
• Dietary Fiber: 3.4 g
• Protein: 2.7 g

The dietary needs meet for Roasted Winter Vegetables is Vegetarian