Spice-roasted Winter Vegetables
A great way to add more veggies to your seasonal diet.
45 min
6 servings
130 calories
Ingredients
3 cups cubed, diced and peeled butternut squash
3 cups coarsely chopped and peeled parsnips
2 small onions, cut in small wedges with stem end attached
2 tbsp olive oil
1 tsp Rosemary Garlic Seasoning, or Vegetable Seasoing
1⁄2 tsp Apple Pie Spice
Sea Salt, coarsely ground, to taste
Black Pepper, coarsely ground, to taste
Instructions
Preheat oven to 450° F (230° C). Place rack in middle of oven.
Place all ingredients in centre of parchment-lined Sheet Pan. Using your fingers, toss vegetables to coat with Spices.
Spread vegetables evenly on pan. Do not crowd, or they will steam rather than roast.
Bake for 35 minutes, or until vegetables are tender and lightly browned.
Nutritional Information
Per serving: Calories 130, Fat 5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 22 g (Fiber 5 g, Sugars 6 g), Protein 2 g.