Roasted Fall Vegetables

Tested Till Perfect

Roasting a colourful array of fall vegetables brings out their natural sweetness. If you can't find golden beets, use all red.

Servings: 8

Ingredients:

Nutritional Info
Per serving: about -
cal 109
pro 2 g
total fat 4 g
sat. fat 1 g
carb 19 g
fibre 3 g
chol 0 mg
sodium 203 mg
% RDI: -
calcium 4%
iron 8%
vit A 48%
vit C 15%
folate 33%

Preparation:

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.

Additional Information

  • Tip: For easy cleanup, line baking sheet with foil or parchment paper.

Source

Canadian Living Magazine: November 2004




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