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Oven Roasted Winter Vegetables

Contributed by: News Canada

(NC) - Serve up Oven Roasted Winter Vegetables as a nutritious "comfort food," a main course or as a delicious accompaniment to your favourite holiday dish this season.


    Oven Roasted Winter Vegetables
  • 4 carrots
  • 3 (about 1-1/2 lb) sweet potatoes
  • 2 parsnips
  • 5 sprigs fresh thyme
  • 3 cloves garlic, peeled
  • 1 red onion, peeled and cut in 8 wedges
  • 1 lemon, cut in 8 wedges
  • 1 tbsp (15 mL) extra virgin olive oil
  • 1/2 cup (125 mL) salted blanched peanuts


Preheat oven to 400 F (200 C).

Peel carrots, sweet potatoes and parsnips. Cut into 1/2 inch (1 cm) chunks. Place on rimmed baking sheet. Add thyme, garlic, red onion and lemon to vegetables. Add oil; toss to coat.

Roast in centre of oven for 30 minutes or until vegetables are tender.

Remove and discard thyme. Add peanuts; toss to mix. Roast for 5 minutes or until peanuts are golden. Serve sprinkled with chopped fresh parsley, if desired. Serve warm or at room temperature.

Serves 8 as a side dish. Serving suggestion: Serve with a helping of green vegetables, such as peas, to turn this into a main course to serve 4.

Nutritional Information: Per Serving: 198 calories, 4.6 g protein, 6.6 g fat (of which 3.6 g is monounsaturated), 30 g carbohydrates.



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