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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 5 cups) |
1 1/2 pounds yukon gold potatoes, unpeeled, cut into 1/2-inch pieces |
1 bunch beets (about 1 1/2 pounds), trimmed but not peeled, scrubbed, cut into 1/2-inch pieces |
1 medium-size red onion, cut into 1/2-inch pieces (about 2 cups) |
1 large turnip, peeled, cut into 1/2-inch pieces (about 1 cup) |
1 head of garlic, cloves separated, peeled |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 15 minutes.)
2. Per serving: 282 calories, 5 g fat (1 g saturated), 0 mg cholesterol, 124 mg sodium, 58 g carbohydrates, 10 g fiber, 7 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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