A Delicious Variety of Fall Roasted Vegetables

I’m using a variety of the season’s sweetest vegetables to create this vivid harvest medley.  This collection is packed with vitamin A, beta carotene, minerals, fiber, antioxidants and healthy sweetness.  Roasting vegetables brings out their natural sweetness and adds depth of flavor.  Each serving has 173 calories and 5 grams of fat.  Roasted vegetables make a splendid side for your Thanksgiving feast.  They also taste delicious served with my recipe for Comfort Food at it’s Best…Barbecue Turkey Meatloaf.
A Delicious Variety of Fall Roasted Vegetables

Helpful Tips About this Recipe

Makes 6 servings

Food Fact

Parsnips have a sweet, nutty flavor and creamy texture when cooked.  They look like white carrots.  Available all year round, parsnips are at their peak in fall and winter.  When buying, look for firm, smooth, medium-size parsnips without cracks.  Large, older ones have a much stronger flavor than younger ones.  Some have a woody core that should be removed before cooking.

Shopping Tip

Many supermarkets now carry peeled and cubed butternut squash in small packages.  They are usually available in 8 oz bags.  If you want to save the prep time, buy these.  You will need 2 packages.

Weight Watchers (old points) 3
Weight Watchers
SKINNY FACTS: for 1 serving
173 cal, 5g fat, 3g protein, 32g carbs, 5g fiber, 220mg sodium, 6g sugar
FAT FACTS: for 1 serving
212 cal, 9g fat, 23g protein, 32g carbs, 5g fiber, 611mg sodium, 6g sugar


A Delicious Variety of Fall Roasted Vegetables

A Delicious Variety of Fall Roasted Vegetables

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Prep Time 15 minutes
Bake Time: 30 minutes
Total Time 45 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 6
Calories 173 kcal


  • 1 small butternut squash (about 1 pound), peeled and seeded
  • 1 medium sweet potato, peeled
  • 1 medium baking potato, peeled
  • ½ pound carrots, peeled
  • ½ pound parsnips, peeled
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground pepper


  • Preheat oven to 425 degrees.
  • Cut butternut squash, sweet potato, baking potato, carrots and parsnip into 1- inch pieces.
  • Place all cut vegetables in a single layer on a baking sheet. Drizzle olive oil over vegetables and sprinkle with salt and pepper over top.  Toss well.
  • Bake for about 30 minutes, turning once with a spatula, until vegetables are tender.
  • Season with more salt and pepper, if desired.
  • Serve hot.


Serving: 1servingCalories: 173kcalCarbohydrates: 32gProtein: 3gFat: 5gSodium: 220mgFiber: 5gSugar: 6gPlus Points: 5
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