Ww Roasted Vegetables

Submitted by xflisa

"This came from the Weight Watchers Momentum Book 8. It is 3 points per serving."

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Yields: 1 1/2
• Serves: 4

ingredients

• 1 medium fennel bulb, cored and cut into 1/3-inch thick wedges
• 1 medium acorn squash, peeled and cut into 1-inch cubes
• 3 medium parsnips, peeled and cut into 1/2-inch cubes
• 8 ounces baby carrots
• 4 large garlic cloves, peeled and coarsely chopped
• 1 teaspoon olive oil
• 1 tablespoon chopped fresh sage
• 1 teaspoon kosher salt
• 1⁄8 teaspoon black pepper
• 2⁄3 cup vegetable broth or 2/3 cup chicken broth

directions

1. Preheat oven to 375.
2. Arrange vegetables and garlic in a shallow baking pan.
3. Add oil, sage, salt and pepper to pan; toss to coat.
4. Roast vegetables until almost tender, stirring occasionally, about 40 minutes,.
5. Add broth and bake 10 more minutes.