Roasted Fall/Winter Vegetables


Prep Time

20 minutes

Prep Notes

Just a small amount of time to get the vegetables all cut up then let them slow roast in your oven while you get some other things done!

For easier slicing, put the squash in a 350 oven for 10 minutes then slice or peel if desired.  You don't have to peel the squash.  The peel will become soft and delicious with slow roasting. 

Cooking Time

60 minutes

Yields

4-6

Ingredients

1winter squash (delicata, acorn, butternut or other), cut in 1”-2” chunks, peeling is optional, scrub well!

3 carrots cut on thick diagonal

1-2 parsnips cut on a thick diagonal

1 red onion peeled and cut into eights

1T. olive oil

1t. dried rosemary

Sea salt

Freshly ground pepper

Directions

Preheat oven to 375 degrees. Scrub the parsnips/carrots well with a vegetable brush to avoid peeling.  This maintains the highest amount of nutrients and fiber in the vegetable.   Combine all of the ingredients in a large bowl and coat with olive oil, rosemary and sea salt and pepper.  Place into a baking pan, cover with foil, and bake 30 minutes.  Uncover, stir vegetables, and continue cooking for 25-30 minutes or until veggies are soft and carmelized.

Notes

These veggies are a lovely sidedish or nice on top of a bed of mixed greens with some balsamic vinaigrette on top. Sprinkle with a small amount of crumbled feta or goat cheese for a delicious fall/winter lunch!

Credit

Prairie Health Companion