Roasted Winter Root Vegetables

This recipe is very flexible; substitute in yams, turnips or other root vegetables you may have on hand.

(modification of recipe originally from Ina Garten)

Serves 8

• 1 pound carrots, peeled
• 1 pound parsnips, peeled
• 1 pound butternut squash, peeled and seeded
• 1 large sweet potato, peeled (about 2 cups chopped)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh flat leaf parsley, chopped

Preheat oven to 425 degrees.

Cut the carrots, parsnips, butternut squash and sweet potato in to cubes/sticks roughly 1” long (they will shrink while baking).

Place all of the cut vegetables in a single layer on a foil lined sheet pan (you may need two pans).  Drizzle the vegetables with olive oil, salt and pepper.  Toss well to coat.  Bake for 25 to 35 minutes or until all of the vegetables are fork tender, turning the vegetables every 10 minutes while cooking.

Sprinkle with parsley; season with additional salt and/or pepper to taste.

Any leftovers can easily be made in to soup (see Creamy Butternut Squash soup for reference).

Nutritional Info/ Serving:  Calories 135, Fat 2 g, Protein 2 g, Carbs 29 g

21 Day Fix Container Equivalents/Serving:  1 Green, 0.5 Yellow, 0.5 tsp