Post by Loupy on Oct 29, 2016 18:23:57 GMT -7
A Delicious Variety of Fall Roasted Vegetables
From: Nancy Fox @ www.skinnykitchen.com/
I’m using a variety of the season’s sweetest vegetables to create this vivid harvest medley. This collection is packed with vitamin A, beta carotene, minerals, fiber, antioxidants and healthy sweetness. Roasting vegetables brings out their natural sweetness and adds depth of flavor. Roasted vegetables make a splendid side for your Thanksgiving feast.
Prep Time 15 minutes
Bake time 30 minutes
Makes 6 servings
Ingredients
1 small butternut squash (about 1 pound), peeled and seeded
1 medium sweet potato, peeled
1 medium baking potato, peeled
½ pound carrots, peeled
½ pound parsnips, peeled
2 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon fresh ground pepper
Instructions
1. Preheat oven to 425 degrees.
2. Cut butternut squash, sweet potato, baking potato, carrots and parsnip into 1- inch pieces.
3. Place all cut vegetables in a single layer on a baking sheet.
Drizzle olive oil over vegetables and sprinkle with salt and pepper over top.
Toss well.
4. Bake for about 30 minutes, turning once with a spatula, until vegetables are tender.
5. Season with more salt and pepper, if desired.
6. Serve hot.
Food Fact
Parsnips have a sweet, nutty flavor and creamy texture when cooked. They look like white carrots. Available all year round, parsnips are at their peak in fall and winter. When buying, look for firm, smooth, medium-size parsnips without cracks. Large, older ones have a much stronger flavor than younger ones. Some have a woody core that should be removed before cooking.
Shopping Tip
Many supermarkets now carry peeled and cubed butternut squash in small packages. They are usually available in 8 oz bags. If you want to save the prep time, buy these. You will need 2 packages.
Nutritional Information
Weight Watchers (old points) 3
Weight Watchers POINTS PLUS 5
173 cal,
5g fat,
3g protein,
32g carbs,
5g fiber,
220mg sodium,
6g sugar
From: Nancy Fox @ www.skinnykitchen.com/
I’m using a variety of the season’s sweetest vegetables to create this vivid harvest medley. This collection is packed with vitamin A, beta carotene, minerals, fiber, antioxidants and healthy sweetness. Roasting vegetables brings out their natural sweetness and adds depth of flavor. Roasted vegetables make a splendid side for your Thanksgiving feast.
Prep Time 15 minutes
Bake time 30 minutes
Makes 6 servings
Ingredients
1 small butternut squash (about 1 pound), peeled and seeded
1 medium sweet potato, peeled
1 medium baking potato, peeled
½ pound carrots, peeled
½ pound parsnips, peeled
2 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon fresh ground pepper
Instructions
1. Preheat oven to 425 degrees.
2. Cut butternut squash, sweet potato, baking potato, carrots and parsnip into 1- inch pieces.
3. Place all cut vegetables in a single layer on a baking sheet.
Drizzle olive oil over vegetables and sprinkle with salt and pepper over top.
Toss well.
4. Bake for about 30 minutes, turning once with a spatula, until vegetables are tender.
5. Season with more salt and pepper, if desired.
6. Serve hot.
Food Fact
Parsnips have a sweet, nutty flavor and creamy texture when cooked. They look like white carrots. Available all year round, parsnips are at their peak in fall and winter. When buying, look for firm, smooth, medium-size parsnips without cracks. Large, older ones have a much stronger flavor than younger ones. Some have a woody core that should be removed before cooking.
Shopping Tip
Many supermarkets now carry peeled and cubed butternut squash in small packages. They are usually available in 8 oz bags. If you want to save the prep time, buy these. You will need 2 packages.
Nutritional Information
Weight Watchers (old points) 3
Weight Watchers POINTS PLUS 5
173 cal,
5g fat,
3g protein,
32g carbs,
5g fiber,
220mg sodium,
6g sugar
