Roasted Fall Vegetables
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:
Photography by Yvonne Duivenvoorden
| 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% |
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Half acorn squash
2 carrots
2 parsnips
12 oz (375 g) each red and golden beets (about 3 each), trimmed
8 shallots or small onions
3 sprigs fresh rosemary (or 1 tsp/5 mL dried)
2 tbsp (25 mL) extra-virgin olive oil
1/2 tsp (2 mL) each salt and pepper
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
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Tip: For easy cleanup, line baking sheet with foil or parchment paper.
Source
Canadian Living Magazine: November 2004
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