Herbed Roasted Winter Vegetables |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| nonstick vegetable oil spray | 3 tablespoons butter | 1/4 cup olive oil |
| 3 large red beets, peeled, each cut into wedges | 2 tablespoons chopped fresh thyme | 2 tablespoons chopped fresh summer savory |
| 8 large shallots, peeled, halved through root end | 3 large golden beets, peeled, each cut into 6 wedges | 2 acorn squash (about 2-3/4 pounds total), unpeeled, halved, seeded, each half cut into 6 wedges |
| 2 medium turnips, peeled, each cut crosswise into 6 pieces | 1 large rutabaga, peeled, cut into 12 wedges | 12 garlic cloves, peeled |
| 1 | Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375 F. Spray 2 large rimmed baking sheets with nonstick spray. Melt butter with olive oil in small saucepan over medium-low heat. Combine red beets, large pinch of thyme, large pinch of savory, and 1 tablespoon melted butter mixture in medium bowl. Sprinkle with salt and pepper and toss to coat. Turn beets out onto 1 side of 1 prepared sheet. Combine all remaining vegetables and herbs, garlic, and remaining butter mixture in large bowl. Sprinkle generously with salt and pepper and toss to coat. Divide vegetable mixture between prepared baking sheets. |
| 2 | Roast vegetables 30 minutes. Reserve baking sheets and continue to roast until all vegetables are tender, stirring occasionally, about 45 minutes longer. Transfer to platter and serve. |