Makes: 14 servings
Serving Size: 3/4 cup
Preparation Time: 30 minutes
Cooking Time: 1 hour
Ingredients
2 cups peeled, cubed butternut squash (about 3/4 lb., 1 1/2-inch cubes)
2 cups peeled, cubed turnip (about 3/4 lb., 1 1/2-inch cubes)
2 cups chopped sweet onions (Vidalia, if available)
2 cups peeled, sliced carrots (1-inch thick rounds)
2 cups peeled, sliced parsnips (about 1/2 lb., 1-inch rounds)
2 cups peeled, cubed rutabaga (about 3/4 lb., in 1-inch cubes)
12 whole garlic cloves, peeled
2 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
1/4 tsp. freshly ground black pepper
1/3 cup finely chopped fresh parsley
1 Tbsp. minced fresh thyme
Preparation
1. Preheat the oven to 400 degrees. In a large bowl, combine all the ingredients except the parsley and thyme.
2. Divide the vegetables between 2 large baking sheets, and spread them in a single layer on each sheet. Roast the vegetables for 45 to 60 minutes, turning and stirring them halfway through, until they are tender and lightly browned.
3. Add the vegetables to a serving bowl, and mix in the parsley and thyme.
This recipe is from Diabetes Forecast online.
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