Roasted Winter Vegetable Medley

by Diane Lofshult on Feb 01, 2006

The good news is that you can substitute potatoes for the parsnips or carrots for the squash in this quick and easy casserole.

2 parsnips, peeled and cut into 1-inch pieces

3 cups peeled, cubed butternut squash

1 fennel bulb, trimmed and cut into 1-inch pieces

1 onion, cut into wedges

3 tablespoons olive oil

11/2 teaspoons (tsp) ground cumin

1 tsp group cinnamon

11/4 tsp chili powder

1/2 tsp tumeric

Preheat oven to 450 degrees. Combine the parsnips, squash, fennel and onion in a large bowl. Combine the remaining ingredients in a small bowl; then sprinkle the mixture over the vegetables and toss until coated. Roast for 20–25 minutes or until the veggies are tender. Makes 6 servings.

Per 1-Cup Serving: 170 calories; 7 g total fat; 1 g saturated fat; 6 g fiber; 30 milligrams (mg) sodium; 0 mg cholesterol; 26 g carbohydrates; 2 g protein.

Source: October 2005 Nutrition Action Newsletter.

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About the Author

Diane Lofshult IDEA Author/Presenter

Diane Lofshult is an award-winning freelance author who specializes in nutrition and weight management topics. She is the founder of In Other Words, an editorial consulting firm based in Solana Beach,...