ROASTED WINTER VEGETABLES

Roasted Winter Vegetables image

Hearty yet still light, this recipe is the perfect side for roasted meats. And bonus: leftovers become a quick soup in the blender with a touch of stock.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 8

Ingredients

3 tablespoons extra-virgin olive oil, plus more for sheets
1 medium acorn squash, cut into 1-inch wedges
1 pound turnips, peeled and cut into 1-inch pieces
1 pound parsnips, peeled and halved lengthwise (quartered if large)
1/2 pound shallots, halved
1 head garlic, cloves broken apart and left unpeeled
Coarse salt and ground pepper
8 sprigs thyme

Steps:

Preheat oven to 400 degrees. Brush 2 large rimmed baking sheets with oil. In a large bowl, toss all vegetables with oil and season with salt and pepper. Divide vegetables between baking sheets. Top with thyme and roast until golden and tender, 30 to 35 minutes, rotating sheets and tossing vegetables halfway through.

Nutrition Facts : Calories 151 g, Fat 6 g, Fiber 3 g, Protein 6 g

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