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

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Name: Garlic Roasted Winter Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: not set
Ingredients: 2 medium carrots; 1 medium turnip; 1 medium parsnip; 1 cup red potatoes cubed; 1 cup butternut squash cubed & peeled; 3 whole garlic bulbs cloves separated and peeled; 3 shallots quartered; 4-1/2 teaspoons California Olive Ranch® Olive Oil; 1/4 teaspoon salt; 1/4 teaspoon dried thyme; 1/4 teaspoon pepper

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INGREDIENTS

2 medium carrots
1 medium turnip
1 medium parsnip
1 cup red potatoes ; cubed
1 cup butternut squash ; cubed & peeled
3 whole garlic bulbs ; cloves separated and peeled
3 shallots ; quartered
4-1/2 teaspoons California Olive Ranch® Olive Oil
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Servings

INSTRUCTIONS

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.

NOTES

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Nutrition

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Serving Size: 1 Serving (84g)
Recipe Makes: 6 Servings

Calories: 47
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 47

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