Roasted Vegetables Recipe

 
New year means let's try some new recipes!  This recipe may not be new, but it is a good time to eat squashes, parsnips and root vegetables.  These are usually high in beta-carotene which is an antioxidant.  And antioxidants are SUPER important because they protect our cells from free radicals that cause damage.  Plus, roast these puppies, and you will be amazed at the flavor.

Roasted Vegetables

Serves 8

• 1 small butternut squash (1 1/2 pounds), pared, halved, seeded, and cut into 1/2-inch wedges
• 1 pound carrots, cut into 2-inch lengths
• 1 pound parsnips, cut into 2-inch lengths
• 1 small rutabaga (1 pound), pared, halved, and cut into 1/2-inch wedges
• 1 pound shallots, peeled, halved if large
• 3 rosemary sprigs
• 3 tablespoons olive oil
• Coarse salt and ground pepper

 

Directions:

Preheat the oven to 425° F.  Drizzle with oil and season with salt and pepper; toss to combine. Cover with foil.  Place the vegetables in oven. Roast 1 1/2 hours, uncover, and roast 30 minutes longer, tossing occasionally until vegetables are tender and golden brown. 

*Findfoodlove note: the reason this recipe take so long is because it serves 8 people!  You probably can halve the recipe and the baking time to serve 4 people.

Source and picture source: wholeliving.com