Roasted Veggies

Roasted Veggies

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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Makes:
6 servings

Ingredients
1 lb. carrots, peeled and cut into 2-inch pieces
1 lb. white turnips, peeled and cut into 2-inch chunks
1 lb. winter squash, such as Hubbard or butternut, peeled and cut into 2-inch chunks
1 whole head of garlic, skin removed, broken into cloves
2 tsp. olive oil
1 tsp. dried thyme
Salt and ground pepper to taste

Methods/steps
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.

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