Real. Easy. Meals. » Roasted Winter Vegetables

Roasted Winter Vegetables

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Ingredients:

½ fennel bulb, cored and cut into 1/3-inch thick wedges

½ medium acorn squash, peeled and cut into 1-inch cubes

1 large parsnip, peeled and cut into 1-inch cubes

1 cup baby carrots

2 cloves garlic, peeled and coarsely chopped

½ teaspoon olive oil

½ Tablespoon fresh sage, chopped

½ teaspoon salt

Preheat oven to 375°F. Arrange vegetables and garlic in a shallow baking pan. Add oil, sage, and salt to pan; toss to coat.

Roast vegetables until almost tender, stirring occasionally, about 40 minutes. Add broth and bake 10 more minutes.

Makes 2 servings