How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Winter Vegetables ?

You need 8 ingredients. The key ingredients include: 1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice, 2 large carrots, peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices), 1 large parsnip, quartered, cored, and cut in 3/4-inch pieces, 1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces, and more.

Is Roasted Winter Vegetables suitable as general?

Yes, Roasted Winter Vegetables falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Winter Vegetables ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Winter Vegetables Recipe

Name: Roasted Winter Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice; 2 large carrots, peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices); 1 large parsnip, quartered, cored, and cut in 3/4-inch pieces; 1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces; 1 medium or large red onion, cut in large dice; 3 tablespoons extra virgin olive oil; Salt and freshly ground pepper to taste; Optional: Chopped fresh rosemary, thyme or sage, about 2 teaspoons

Roasted Winter Vegetables – a delicious recipe with butternut squash, carrots, parsnip, fennel, red onion, extra virgin olive oil. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice
2 large carrots, peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
1 large parsnip, quartered, cored, and cut in 3/4-inch pieces
1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Optional: Chopped fresh rosemary, thyme or sage, about 2 teaspoons

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Quick Info

Servings
4 servings
Calories
271 kcal
Category
General

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Roasted Winter Vegetables

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