ROASTED WINTER VEGETABLES
Hearty yet still light, this recipe is the perfect side for roasted meats. And bonus: leftovers become a quick soup in the blender with a touch of stock.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Brush 2 large rimmed baking sheets with oil. In a large bowl, toss all vegetables with oil and season with salt and pepper. Divide vegetables between baking sheets. Top with thyme and roast until golden and tender, 30 to 35 minutes, rotating sheets and tossing vegetables halfway through.
Nutrition Facts : Calories 151 g, Fat 6 g, Fiber 3 g, Protein 6 g
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kiya senaf
[email protected]Roasted perfection!
Monica Wanderah
[email protected]I'm not a vegetarian, but this dish made me realize how delicious roasted vegetables can be.
UMAIR yt
[email protected]The recipe was easy to follow, even for a beginner like me.
aira sanchez
[email protected]Not a fan of the thyme. Next time, I'll try rosemary.
Malik Subhan
[email protected]This recipe is a great way to sneak more veggies into my kids' diets.
Aidan Anthony
[email protected]The vegetables came out perfectly tender and caramelized.
Kafuko Christopher
[email protected]I've made this dish several times now, and it's always a crowd-pleaser.
Jessicasamson Kera
[email protected]The roasted parsnips were a revelation! Never thought I'd enjoy them so much.
Valerie Recktenwald
[email protected]These veggies were a hit at our dinner party. So flavorful and colorful!
Mcc Back
[email protected]Roasted Winter Vegetables: A Culinary Delight!