Winter Vegetable Bake
Nutrition
Calories: 234 kcalCarbohydrates: 53 gProtein: 12 gFat: 12 gSaturated Fat: 10 gSodium: 558 mgFiber: 19 gSugar: 29 gVitamin A: 255.4 IUCalcium: 215 mgIron: 12 mg
Ingredients
- 1 whole butternut squash peeled and cut into 1-inch cubes
- 2 whole red onions cut into wedges
- 6 whole carrots cut into slices
- 3 whole turnips cut into 1-inch cubes
- 2 whole rutabagas cut into 1-inch cubes
- 5 parsnips cut on the diagonal in 1/2-inch-thick slices
- 8 whole Garlic cloves peeled
- 1 sprig fresh rosemary chopped and stem removed
- 1 tsp white pepper
- 1 tsp unrefined sea salt
- 1 - 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F.
- Toss the vegetables in a large mixing bowl with the rosemary, white pepper, and salt to coat.
- Spread out evenly, one layer thick, on one or two large cookie sheets. Drizzle with olive oil.
- Bake until the vegetables are tender but still firm (about 25 minutes), stirring frequently. Serve immediately.