Roasted Winter Vegetables |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A few simple touches enhance the natural goodness of fresh veggies. âDonna Lamano, Olathe, Kansas Ingredients:
3 small red potatoes, cubed |
2 medium carrots, chopped |
2 medium parsnips, peeled and chopped |
1 medium turnip, peeled and chopped |
1 cup cubed peeled butternut squash |
3 shallots, peeled and halved |
1 whole garlic bulb, cloves separated and peeled |
4-1/2 teaspoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
Directions:
1. Place the first seven ingredients in a greased 15-in. x 10-in. x 1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat.
2. Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally. Yield: 6 servings.
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