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Roasted Winter Vegetables
Baby, it’s cold outside. So warm up your kitchen and your table with the vibrant colors of seasonal vegetables. Cooking times for these mainly root veggies vary, so you’ll use two pans to roast them separately, then combine them in one serving bowl at the end.
Serves 8, 1 cup each.
Total Fat 3.7 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 2.5 g
Carbohydrate 16.7 g
Fiber 4.9 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 253 mg
Calcium 67 mg
16 thyme sprigs, divided
4 medium beets, peeled and quartered
4 carrots, peeled and cut in half lengthwise
2 medium turnips, peeled and quartered
2 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
8 unpeeled garlic cloves
2 medium red onions, peeled and cut lengthwise into quarters
2 fennel bulbs, cored and cut lengthwise into quarters
1 teaspoon chopped fresh thyme
- Preheat oven to 425°.
- Place 8 thyme sprigs, beets, carrots, and turnips in a large bowl. Drizzle with 1 tablespoon oil; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Toss to coat. Arrange vegetables in a sheet pan. Bake at 425° for 45 minutes or until vegetables are tender and begin to brown, stirring occasionally.
- Place remaining 8 thyme sprigs, garlic, onions, and fennel in a bowl. Drizzle with remaining 1 tablespoon oil; sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Arrange vegetables in a single layer in a sheet pan. Bake at 425° for 25 minutes or until vegetables are tender and begin to brown, stirring occasionally.
- Combine beet mixture and onion mixture in one bowl, and sprinkle with chopped thyme before serving.
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