Spice-roasted Winter Vegetables
A great way to add more veggies to your seasonal diet.
Ingredients
- 3 cups cubed, diced and peeled butternut squash
- 3 cups coarsely chopped and peeled parsnips
- 2 small onions, cut in small wedges with stem end attached
- 2 tbsp olive oil
- 1 tsp Rosemary Garlic Seasoning, or Vegetable Seasoing
- 1⁄2 tsp Apple Pie Spice
- Sea Salt, coarsely ground, to taste
- Black Pepper, coarsely ground, to taste
Preparation
- Preheat oven to 450° F (230° C). Place rack in middle of oven.
- Place all ingredients in centre of parchment-lined Sheet Pan. Using your fingers, toss vegetables to coat with Spices.
- Spread vegetables evenly on pan. Do not crowd, or they will steam rather than roast.
- Bake for 35 minutes, or until vegetables are tender and lightly browned.
Epicure Products Used
Nutritional Information
Per serving: Calories 130, Fat 5 g (Saturated 0.5 g, 0 0 g), Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 22 g (Fiber 5 g, Sugars 6 g), Protein 2 g.