Roasted Winter Vegetables

Name: Roasted Winter Vegetables
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 1 medium leek, cut into 1/3-inch slices; 1 medium acorn squash, peeled and cut into 1-inch cubes; 1 small zucchini, sliced; 1 large parsnip, peeled and cut into 1/2-inch cubes; 4 large garlic cloves, peeled and coarsely chopped; 1 teaspoon olive oil; 1/8 ounce fresh sage, chopped (use 1 tablespoon); 1 teaspoon kosher salt; 1/8 teaspoon black pepper; 2/3 cup vegetable broth

Submitted by Bjorklover

"I got this off the WW site and love it."

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Ready In:: 1hr 20mins
Ingredients:: 10
Serves:: 4

ingredients

1 medium leek, cut into 1/3-inch slices
1 medium acorn squash, peeled and cut into 1-inch cubes
1 small zucchini, sliced
1 large parsnip, peeled and cut into 1/2-inch cubes
4 large garlic cloves, peeled and coarsely chopped
1 teaspoon olive oil
¹⁄₈ ounce fresh sage, chopped (use 1 tablespoon)
1 teaspoon kosher salt
¹⁄₈ teaspoon black pepper
²⁄₃ cup vegetable broth

directions

Preheat oven to 375°F Arrange vegetables and garlic in a shallow baking pan. Add oil, sage, salt and pepper to pan; toss to coat.
Roast vegetables until almost tender, stirring occasionally, about 40 minutes. Add broth and bake 10 more minutes. Yields about 1 1/4 cups per serving.