Recipes

Roasted Veggies

Put those fat-laden pasta and rice dishes to the side and opt for a slimmer dinner staple. This roasted veggie offering fits the bill. Veg out with the carrot, turnip & squash medley.
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Cuisine Continental

Servings 6 servings
Calories 479.43 kcal

Ingredients

  

  • 16 ounce(s) carrots, peeled and cut into 2-inch pieces
  • 2 cup(s) white turnips, peeled and cut into 2-inch chunks
  • 2 cup(s) winter squash, such as Hubbard or butternut, peeled and cut into 2-inch chunks
  • 8 garlic cloves (1 head, skin removed, broken into cloves)
  • 2 teaspoon(s) olive oil
  • 1 teaspoon(s) dried thyme
  • 1 dash(es) salt, to taste
  • 1 dash(es) ground pepper, to taste

Instructions

 

  • Preheat oven to 400 degrees.
  • In a large, shallow roasting pan, combine carrots, turnips, squash, and garlic.
  • Drizzle with olive oil and sprinkle with thyme, salt, and pepper, then toss until vegetables are coated with oil.
  • Roast vegetables, uncovered, for 10 minutes.
  • Reduce heat to 350 degrees and continue to cook, stirring once or twice with a metal spatula, until vegetables are tender, about 40 to 50 minutes.
  • Season with additional salt and pepper before serving.

Nutrition

Calories: 479.43kcalCarbohydrates: 104.91gProtein: 9.66gFat: 9.23gSaturated Fat: 1.31gSodium: 1280.08mgFiber: 21.06gSugar: 20.26g

Keyword Healthy Bytes, Healthy Eating, Low Calorie, Low Fat, Vegetables
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