thepioneerwoman
Roasted Winter Vegetables
Get Ree Drummond’s tips on how to make the best roasted winter vegetables. This recipe has butternut squash, cauliflower, carrots, parsnips, and onion.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
Preheat the oven to 425°F.
2
In a large bowl, combine the squash, cauliflower, onion, carrots, and parsnips. Drizzle with the olive oil, sprinkle with the steak seasoning and salt, and toss to coat.
3
Divide the vegetables between 2 baking sheets and spread them in a single layer. Roast, stirring halfway through, until the vegetables are tender and lightly browned, 35 to ⏱️ 40 minutes. Taste and add salt if necessary. Serve with a sprinkle of parsley, if you like.
Nutrition Facts
calories
285 Calories
fat Content
10 g
fiber Content
12 g
sugar Content
15 g
sodium Content
270 mg
protein Content
6 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
36 g
saturated Fat Content
2 g
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