Roasted Fall Vegetables

Roasted Fall Vegetables Author: Canadian Living Credits: Roasted Fall Vegetables

  • Portion size 8 servings

Ingredients

  • 1/2 acorn squash
  • 2 carrots
  • 2 parsnips
  • 12 oz red beets trimmed (about 3)
  • 12 oz golden beets trimmed (about 3)
  • 8 shallots
  • 8 small onion
  • 3 sprigs rosemary (or 1 tsp/5 mL dried)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

Cut squash into 4 wedges; cut each lengthwise into thirds. Place in large bowl.

Peel carrots, parsnips and beets. Cut carrots and parsnips into 1-inch (2.5 cm) pieces; cut beets into wedges. Add vegetables to bowl. Halve shallots; add to bowl. Add rosemary, oil, salt and pepper; toss to coat. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Spread on large rimmed baking sheet. Roast in 400°F (200°C) oven until tender and browned, about 1 hour.

Nutritional facts <b>Per serving:</b> about

  • Sodium 203 mg
  • Protein 2 g
  • Calories 109.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 19 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 33.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 48.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Fall Vegetables

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