Roasted Winter Vegetables |
|
 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
I got this off the WW site and love it. Ingredients:
1 medium leek, cut into 1/3-inch slices |
1 medium acorn squash, peeled and cut into 1-inch cubes |
1 small zucchini, sliced |
1 large parsnip, peeled and cut into 1/2-inch cubes |
4 large garlic cloves, peeled and coarsely chopped |
1 teaspoon olive oil |
1/8 ounce fresh sage, chopped (use 1 tablespoon) |
1 teaspoon kosher salt |
1/8 teaspoon black pepper |
2/3 cup vegetable broth |
Directions:
1. Preheat oven to 375°F Arrange vegetables and garlic in a shallow baking pan. Add oil, sage, salt and pepper to pan; toss to coat.
2. Roast vegetables until almost tender, stirring occasionally, about 40 minutes. Add broth and bake 10 more minutes. Yields about 1 1/4 cups per serving.
|
|