This recipe from the MGH Be Fit program is an easy way to enjoy seasonal vegetables.
1 pound carrots, peeled and cut into 1-inch cubes
1 pound parsnips, peeled and cut into 1-inch cubes
1 large sweet potato, cut into 1-inch cubes
1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
3 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
Set the oven to 425 degrees. Divide the vegetables between two sheet pans (space out in a single layer). Drizzle equally with olive oil. Sprinkle with salt and pepper.
Roast until vegetables are tender (about 25 to 35 minutes), tossing them once with a metal spatula about halfway through the cooking process.
Note: Using two sheet pans, instead of one, will allow for even cooking. Overcrowding the pan will prevent the vegetables from caramelizing.
Yield: 8 servings
Nutrition Information per Serving:
Calories: 180 • Protein: 3g • Sodium: 200mg • Carbohydrate: 34g • Fiber: 8g
Fat: 5g • Sat Fat: 1g