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roasted winter vegetables




Source of Recipe


ww.ca


List of Ingredients





1 medium fennel bulb(s), cored and cut into 1/3-inch thick wedges
1 acorn squash, peeled and cut into 1-inch cubes
3 medium parsnip(s), peeled and cut into 1/2-inch cubes
8 oz baby carrots
4 large garlic clove(s), peeled and coarsely chopped
1 Tbsp olive oil
1 Tbsp fresh sage, chopped
1 tsp kosher salt
1/8 tsp black pepper
2/3 cup chicken broth, or vegetable broth




Recipe



Preheat oven to 375°F (190°C). Arrange vegetables in shallow baking pan.


Add oil, sage, salt and pepper. Toss to coat.


Roast vegetables until almost tender, about 40 minutes, stirring occasionally.


Add broth and bake 10 more minutes. Yields about 1 1/4 cups per serving.