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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This came from the Weight Watchers Momentum Book 8. It is 3 points per serving. Ingredients:
1 medium fennel bulb, cored and cut into 1/3-inch thick wedges |
1 medium acorn squash, peeled and cut into 1-inch cubes |
3 medium parsnips, peeled and cut into 1/2-inch cubes |
8 ounces baby carrots |
4 large garlic cloves, peeled and coarsely chopped |
1 teaspoon olive oil |
1 tablespoon chopped fresh sage |
1 teaspoon kosher salt |
1/8 teaspoon black pepper |
2/3 cup vegetable broth or 2/3 cup chicken broth |
Directions:
1. Preheat oven to 375.
2. Arrange vegetables and garlic in a shallow baking pan.
3. Add oil, sage, salt and pepper to pan; toss to coat.
4. Roast vegetables until almost tender, stirring occasionally, about 40 minutes,.
5. Add broth and bake 10 more minutes.
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