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Roasted Fall Vegetables

Eating fresh produce in a variety of colors is key to good health, and this autumn medley of carrots, butternut squash, rutabaga, parsnips, and shallots provides an abundance of vitamins, minerals, and other nutrients.

Recipe information

  • Yield

    serves 8

Ingredients

1

large butternut squash (1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1/2-inch wedges

1

pound carrots, peeled and cut into 2-inch lengths

1

pound parsnips, peeled and cut into 2-inch lengths

1

small rutabaga (1 pound), peeled, halved lengthwise, and cut into 1/2-inch wedges

1

pound shallots, peeled and halved if large

3

sprigs rosemary

3

tablespoons olive oil

Coarse salt and freshly ground pepper

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 450°F. Combine the vegetables and rosemary on a large rimmed baking sheet (or divide among 2 smaller sheets). Drizzle with oil, sprinkle with 1 teaspoon salt, and season with pepper. Toss to combine; spread in an even layer.

    Step 2

    Roast until vegetables are tender and golden, tossing occasionally, 40 to 50 minutes. Serve warm or at room temperature.

  2. Nutrition Information

    Step 3

    (Per Serving)

    Step 4

    Calories: 206

    Step 5

    Saturated Fat: 1g

    Step 6

    Unsaturated Fat: 6g

    Step 7

    Cholesterol: 0mg

    Step 8

    Carbohydrates: 31g

    Step 9

    Protein: 7g

    Step 10

    Sodium: 775mg

    Step 11

    Fiber: 10g

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