roasted winter vegetables

[Guest guest]

roasted winter vegetables

 

Prep Time | 25 min.

Cook Time | 50 min.

Level of Difficulty | Easy

 

Keep already-peeled, cubed butternut squash on hand —

it can be purchased at your grocery store — to make

tasty side dishes like this one in a flash.

 

 

Ingredients

 

 

 

1 medium fennel bulb(s), cored and cut into 1/3-inch

thick wedges

1 acorn squash, peeled and cut into 1-inch cubes

3 medium parsnip(s), peeled and cut into 1/2-inch

cubes

8 oz baby carrots

4 large garlic clove(s), peeled and coarsely chopped

1 Tbsp olive oil

1 Tbsp fresh sage, chopped

1 tsp kosher salt

1/8 tsp black pepper

2/3 cup chicken broth, or vegetable broth

 

 

 

Instructions

 

 

 

Preheat oven to 375°F. Arrange vegetables and garlic

in shallow baking pan.

 

 

Add oil, sage, salt and pepper; toss to coat.

 

 

Roast vegetables until almost tender, about 40

minutes, stirring occasionally.

 

 

Add broth and bake 10 more minutes. Yields about 1 1/4

cups per serving.

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Proverbs 16:3NASB