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Roasted Vegetables

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Roasted Vegetables

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

Per serving: 184 calories; 4 g protein; 6 g fat; 33 g carb; 7 g fiber

Get more Thanksgiving menu ideas: Herbed Roasted Turkey
Day-After Turkey Soup

Prep: 40 minutes
Total: 2 hours, 40 minutes

Ingredients

Serves 8

  • 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. 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. 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.
From Body+Soul

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