Name: Roasted Winter Vegetables
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 1 lb. winter squash, peeled, seeded, cut into 1½-inch pieces; 1 lb. parsnips, peeled, cut into 1½-inch pieces; 1 large sweet potato, peeled, cut into 1½-inch pieces; 2 large carrots, cut into 1½-inch pieces; 2 medium beets, cut into 1½-inch pieces; 2 medium yellow onions, peeled, quartered; 5 tsp. olive oil; 2 Tbsp. chopped fresh thyme (or 2 tsp. dried thyme); 1 tsp. sea salt (or Himalayan salt); ½ tsp. ground black pepper

Roasting vegetables might be one the easiest ways to make a delicious side (or main!) dish that bursts with intense, deep flavors.

The crisp snap of raw vegetables magically transforms into tender crunchiness, with a delectable hint of sweetness from the caramelized crust that forms in the oven.

The best part of roasted vegetables is that you can eat them hot, lukewarm, or cold and they’re still delicious.

And you can eat them any way you want — tossed on a bed of greens, as a side to your favorite protein, or in a bowl with hearty grains.

The possibilities are endless!

5 from 2 votes

Roasted Winter Vegetables

Prep Time 25 mins

Cook Time 40 mins

Total Time 1 hr 5 mins

Servings 8 servings, about 1¼ cups each

Calories 132 kcal

Ingredients

1 lb. winter squash, peeled, seeded, cut into 1½-inch pieces
1 lb. parsnips, peeled, cut into 1½-inch pieces
1 large sweet potato, peeled, cut into 1½-inch pieces
2 large carrots, cut into 1½-inch pieces
2 medium beets, cut into 1½-inch pieces
2 medium yellow onions, peeled, quartered
5 tsp. olive oil
2 Tbsp. chopped fresh thyme (or 2 tsp. dried thyme)
1 tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper

Instructions

Preheat oven to 425°F.
Line two large baking sheets with foil. Set aside.
Combine squash, parsnips, sweet potato, carrots, beets, and onions in a large bowl; mix well.
Add oil, thyme, salt, and pepper; toss gently to blend. Divide vegetables between prepared baking sheets.
Bake, mixing twice, for 35 to 40 minutes, or until tender and golden brown.

Nutrition Facts

Roasted Winter Vegetables

Amount Per Serving

Calories 132 Calories from Fat 27

% Daily Value*

Fat 3g5%

Sodium 333mg14%

Carbohydrates 25g8%

Fiber 6g25%

Sugar 8g9%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

Portion Fix Containers
1½ Green
½ Yellow
½ tsp.

2B Mindset Plate It!
A great mix of veggies and FFCs as part of lunch.

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