Looking for a hearty, healthy dish to warm you in the midst of winter’s chill? Try this roasted vegetable medley. 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
1 1/2 teaspoons (tsp) ground cumin
1 tsp group cinnamon
1 1/4 tsp chili powder
1/2 tsp turmeric
Preheat oven to 450 degrees Fahrenheit. 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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