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Roasted Vegetables

Instead of plain-old mashed potatoes, get your holiday starch from beta-carotene-rich vegetables like butternut squash and carrots.

  • prep: 40 mins
    total time: 2 hours 40 mins
  • servings: 8

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Ingredients

  • 1 small butternut squash (1 1/2 pounds), pared, halved, seeded, and cut into 1/2-inch wedges
  • 1 pound carrots, cut into 2-inch lengths
  • 1 pound parsnips, cut into 2-inch lengths
  • 1 small rutabaga (1 pound), pared, halved, and cut into 1/2-inch wedges
  • 1 pound shallots, peeled, halved if large
  • 3 rosemary sprigs
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper

Directions

  1. Step 1

    While the turkey roasts, combine the vegetables and rosemary on a rimmed baking sheet. Drizzle with oil and season with salt and pepper; toss to combine. Cover with foil.

  2. Step 2

    After the turkey has roasted an hour, place the vegetables on the second rack in the oven. Roast 1 1/2 hours, uncover, and roast 30 minutes longer, tossing occasionally until vegetables are tender and golden brown.

Source
Body+Soul

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