Diabetes Forecast

Roasted Winter Vegetables

Per Serving

Roasted Winter Vegetables

Makes: 14 servings
Serving Size: 3/4 cup
Calories 75
Fat 2 g
Saturated Fat 0.3 g
Carbohydrate 14 g
Fiber 3 g
Sugars 5 g
Cholesterol 0 mg
Sodium 95 mg
Potassium 370 mg
Protein 2 g
Phosphorus 60 mg
Choices: Starch 1
  • Makes: 14 servings
  • Serving Size: 3/4 cup
  • Preparation Time: 30 minutes
  • Cooking Time: 1 hour


2 cups peeled, cubed butternut squash (about 3/4 lb., in 1 1/2-inch cubes)
2 cups peeled, cubed turnips (about 3/4 lb., in 1 1/2-inch cubes)
2 cups chopped sweet onion (Vidalia, if available)
2 cups peeled, sliced carrots (1-inch-thick rounds)
2 cups peeled, sliced parsnips (about 1/2 lb., 1-inch-thick rounds)
2 cups peeled, cubed rutabaga (about 3/4 lb., in 1-inch cubes)
12 whole garlic cloves, peeled
2 Tbsp. olive oil
1/2 tsp. kosher salt
1/4tsp.ground nutmeg
1/4tsp.freshly ground black pepper
1/3cupfinely chopped fresh parsley
1Tbsp.minced fresh thyme


  1. Preheat the oven to 400 degrees. In a large bowl, combine all the ingredients except the parsley and thyme.
  2. Divide the vegetables between 2 large baking sheets, and spread them in a single layer on each sheet. Roast the vegetables for 45 to 60 minutes, turning and stirring them halfway through, until they are tender and lightly browned.
  3. Add the vegetables to a serving bowl, and mix in the parsley and thyme.

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