Roasted Winter Vegetables
By Lynn Grieger, RD, CDE, CPT for Summit Medical Group
Instead of a cold salad, roast a batch of vegetables on the weekend that you can use during the week as a side dish for dinner. Or add leftover chicken, pork, or lean beef to the roasted vegetables for a satisfying lunch. Use this recipe as an inspiration and vary the vegetables based on your personal preference.
- 1 pound peeled carrots, cut into 1” slices
- 1 butternut squash, peeled, seeded and cut into 1” cubes
- 1 pound turnips, peeled and cut into 1” cubes
- 1 rutabaga, peeled and cut into 1” cubes
- 1 leek, washed and trimmed and cut into 1” slices
- 2 garlic cloves, diced
- 2 tablespoons olive oil
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- Preheat the oven to 400 degrees.
- Toss the prepared vegetables with the olive oil, seasoned salt and pepper in a large bowl.
- Spread the vegetables onto an aluminum foil-lined baking sheet sprayed with cooking spray. Roast for 30-40 minutes until tender and slightly brown.
|Serving Size 1/2 cup|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 4g|
|Saturated Fat 1g||5%|
|Trans Fat 0g|
|Total Carbohydrate 21g||7%|
|Dietary Fiber 4g||16%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|