Roasted Winter Vegetables

By Hklbrries

Ingredients

• Nonstick cooking spray
• 1 (1-pound) butternut squash, peeled, seeded and cut into cubes
• 3 red-skinned potatoes, cut into cubes
• 2 turnips, peeled and cut into cubes
• 3 carrots, halved lengthwise and cut into pieces
• 3 parsnips, halved lengthwise and cut into pieces
• 1 tablespoon olive oil
• 2 teaspoons dried thyme
• 1/2 teaspoons ground pepper
• 3 tablespoons malt vinegar
• 2 tablespoons chopped flat-leaf parsley
• 2 garlic cloves, minced

Details

Servings 6

Preparation

Step 1

Preheat oven to 425 F. Coat a large roasting pan with nonstick cooking spray.

Put vegetables into the pan. Add the oil, thyme and pepper and toss to combine and coat the vegetables thoroughly.

Roast, stirring occasionally, until the vegetables are lightly browned and tender when pierced, about 45 minutes.

In a large bowl, stir together the vinegar, parsley and garlic. Add the vegetables and toss to combine. Serve immediately.

Nutritin Information:
Per serving
194 calories
3 grams fat (less than 1 gram saturated, 14 percent fat calories)
4 grams protein
40 grams carbohydrates
0 g cholesterol
7 grams dietary fiber
56 milligrams sodium