Epicure Recipes

Spice-roasted Winter Vegetables

Low-sodiumVeganSugar ConsciousDinnerLunchVegetarianGluten-freeSheet PanSide DishesDairy-free

45 min

6 servings

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A great way to add more veggies to your seasonal diet.

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

Preparation

  1. Preheat oven to 450° F (230° C). Place rack in middle of oven.
  2. Place all ingredients in centre of parchment-lined Sheet Pan. Using your fingers, toss vegetables to coat with Spices.
  3. Spread vegetables evenly on pan. Do not crowd, or they will steam rather than roast.
  4. Bake for 35 minutes, or until vegetables are tender and lightly browned.

Epicure Products Used

Nutritional Information

Per serving: Calories 130, Fat 5 g (Saturated 0.5 g, 0 0 g), Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 22 g (Fiber 5 g, Sugars 6 g), Protein 2 g.