Oven-Roasted Root Vegetables Recipe

By dashy_65

Ingredients

• 2 cups cubed peeled rutabaga
• 2 cups cubed peeled parsnips
• 2 cups cubed peeled butternut squash
• 2 medium onions, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the rutabaga, parsnips, squash and onions. Add the oil, salt and pepper; toss to coat. Arrange in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 40-50 minutes, stirring occasionally. Sprinkle with herbs; toss to coat. Yield: 4 servings.

168 cal. 4g. fat, 319 mg. sod. 33g. carb. 9 g. fiber