Originally published as Garlic Roasted Winter Vegetables in Taste of Home Christmas Annual Annual 2010, p101
These colorful vegetables boasting a subtle herb flavor roast to perfection and are guaranteed to become a holiday favorite. They complement almost any entrée and are easy to prepare.—Donna Lamano, Olathe, Kansas
Peel the carrots, turnip and parsnip; cut into 1-in. pieces. Place in a large bowl; add the potatoes, squash, garlic, shallots, oil, salt, thyme and pepper. Toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 400° for 45-50 minutes or until tender, stirring once.
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|Serving Size: 1 Serving (84g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 18.3mg||1 %|
|Potassium 311.3mg||8 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 9.7g|
|Protein 1.3g||2 %|
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Calories per serving: 47
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