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.
Ingredients
- 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
Instructions
- 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. Â 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.
Notes
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. Â They are usually available in 8 oz bags. Â If you want to save the prep time, buy these. Â You will need 2 packages.
Weight Watchers (old points) 3
Weight Watchers POINTS PLUS 5 Â
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. Â They are usually available in 8 oz bags. Â If you want to save the prep time, buy these. Â You will need 2 packages.
Weight Watchers (old points) 3
Weight Watchers POINTS PLUS 5 Â
| 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 |
Skinny Facts
Serving: 1servingCalories: 173kcalCarbohydrates: 32gProtein: 3gFat: 5gSodium: 220mgFiber: 5gSugar: 6gPlus Points: 5
