COLORFUL ROASTED VEGETABLES

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Colorful Roasted Vegetables image

Instead of plain-old mashed potatoes, look to vegetables like roasted butternut squash and carrots for your holiday-or even a weeknight chicken dinner-side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 2h40m

Number Of Ingredients 8

1 small butternut squash (1 1/2 pounds), pared, halved, seeded, and cut into 1/2-inch wedges
1 pound carrots, cut into 2-inch lengths
1 pound parsnips, cut into 2-inch lengths
1 small rutabaga (1 pound), pared, halved, and cut into 1/2-inch wedges
1 pound shallots, peeled, halved if large
3 rosemary sprigs
3 tablespoons olive oil
Coarse salt and ground pepper

Steps:

  • While the turkey roasts, combine the vegetables and rosemary on a rimmed baking sheet. Drizzle with oil and season with salt and pepper; toss to combine. Cover with foil.
  • After the turkey has roasted an hour, place the vegetables on the second rack in the oven. Roast 1 1/2 hours, uncover, and roast 30 minutes longer, tossing occasionally until vegetables are tender and golden brown.

Nutrition Facts : Calories 184 g, Fat 6 g, Fiber 7 g, Protein 4 g

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