roasted winter vegetable

roasted winter vegetables

prep time: 20 minutes
cook time: 30 minutes
ready in: 50 minutes

makes: 6 servings, 1 cup each


  • 1 turnip
  • 1 sweet potato
  • 1 butternut squash
  • 1 potato
  • 3 Tablespoons olive oil
  • 2 Tablespoons red wine or balsamic vinegar
  • 1 ½ teaspoon dried rosemary or 1-½ Tablespoons fresh
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 425°F.
  2. Peel and cut vegetables into 1 inch cubes and place in a large bowl.
  3. Mix rest of ingredients in a measuring cup or small bowl. (Crush rosemary and fennel with a mortar and pestle if desired.) Pour mixture over vegetables and toss to combine.
  4. Transfer to a 9x13" baking pan.
  5. Bake for 30 minutes, stirring about every 10 minutes.

per serving: 170 calories, 7g total fat, 1g saturated fat, 0mg cholesterol, 135mg sodium, 26g carbohydrates, 5g fiber, 2g protein