Roasted Fall Vegetables
Roasted Fall Vegetables
Photography by Matthew Kimura
This recipe makes 8 servings
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 |
- Portion size: 8
Ingredients
- 1/2 1/2acorn squash
- 2 2carrotcarrots
- 2 2parsnipparsnips
- 12 oz 12ozred beets, trimmed (about 3)
- 12 oz 12ozgolden beetgolden beets, trimmed (about 3)
- 8 8shallotshallots or small onion
- 3 sprigs 3sprigsrosemary, (or 1 tsp/5 mL dried)
- 2 tbsp 2tbspextra-virgin olive oil
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
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 :
If you can't find golden beets, use all red.
Tip: For easy cleanup, line baking sheet with foil or parchment paper.
Source : Canadian Living Magazine: November 2004; Best Recipes Ever, weekdays at 3pm on CBC TV
