Transform veggies into a caramelized, irresistible side that will please everyone at your dinner table in just 30 min.
Ingredients
- 2 medium turnips
- ½ butternut squash, peeled
- 2 large beets
- 3 large carrots
- 2 tsp minced garlic
- 1 tbsp fennel seeds
- 3 tbsp olive oil
Steps
- Preheat the oven to 400°F. Slice the turnips and squash into wedges. Peel the beets and cut into wedges. Cut the carrots into diagonal slices, about ½-inch thick.
- Toss the vegetables in a large bowl with garlic, fennel seeds, and olive oil. Spoon the vegetables on a parchment-lined baking sheet. Season with salt (in moderation) and pepper.
- Roast the vegetables for about 20 min. or until golden brown, tossing halfway.
Tips
Leftover veggies will keep for up to two days in the refrigerator.
Tags
- February March 2017
Nutrition information
- Calories 246kcal 12%
- Fat 11.0g 17%
- Saturated fat 1.5g 7%
- Carbs 36.8g 12%
- Sodium 199mg 8%
- 16.0g sugar
- 9.6g fiber
- 4.3g protein
- 0mg cholesterol
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