- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2004; Best Recipes Ever, weekdays at 3pm on CBC TV
Ingredients
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
- Folate 33.0
- Calcium 4.0
- Vitamin A 48.0
- Vitamin C 15.0
