Recipe Detail

Roasted Winter Vegetables

Last updated: Jan 04, 2016

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.

Ingredients

  • 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

Directions

  1. Preheat the oven to 400 degrees.
  2. Toss the prepared vegetables with the olive oil, seasoned salt and pepper in a large bowl.
  3. Spread the vegetables onto an aluminum foil-lined baking sheet sprayed with cooking spray. Roast for 30-40 minutes until tender and slightly brown.
Nutritional information
Nutrition Facts
Serving Size 1/2 cup
Amount Per Serving
Calories 115
% Daily Value *
Total Fat 4g
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0g 0%
Sodium 95g 4%
Total Carbohydrate 21g 7%
Dietary Fiber 4g 16%
Protein 2g
Vitamin A 365%
Vitamin C 48%
* 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.
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