Roasted Autumn Veggies ... Mmmmmm

ROASTED AUTUMN VEGGIES

By Dawn Thalheimer

Yep, it’s Fall.  Not technically, but more in spirit with rain, cooler temperatures, and school back in session. This month I have an absolutely fabulous warm comfort food to share with you. Perfect as a side to almost any protein, you won’t feel so bad about the weather as you savour the flavours of Autumn with these tasty roasted veggies. Seriously – please try it! So, so delicious!

 Ingredients:

 1 turnip – peeled

½ acorn squash – peeled and seeded                                     

1 lb carrots – peeled

1 sweet potato – peeled

2 heads of garlic

½ red onion

3 tbsp olive oil

1 ½ tsp salt

½ tsp pepper

 

Directions:

 Chop the turnip, squash, carrots and sweet potato into 1 inch cubes

Slice the onion into slivers

Place all veggies in a large roasting dish and drizzle with the oil. Add the salt and pepper and toss to coat

Cut about half an inch off each head of garlic and wrap the whole head in tin foil. Place on top of the veggies

Bake for about 40 minutes giving the dish a quick stir halfway through

Unwrap the garlic and squeeze out the cloves. Mix in with the veggies and enjoy!

 Makes 6 sides: Calories 141, Fat 7.1g, Sodium 656mg, Carbs 19.4g, Sugar 6.2g, Fiber 3.8g, Protein 2g

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