Recipe information
Yield
Makes 6 servings
Ingredients
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 5 cups)
1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces
1 bunch beets (about 1 1/2 pounds), trimmed but not peeled, scrubbed, cut into 1/2-inch pieces
1 medium-size red onion, cut into 1/2-inch pieces (about 2 cups)
1 large turnip, peeled, cut into 1/2-inch pieces (about 1 cup)
1 head of garlic, cloves separated, peeled
2 tablespoons olive oil
Preparation
Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 15 minutes.)
Nutrition Per Serving
Per serving: 282 calories
5 g fat (1 g saturated)
0 mg cholesterol
124 mg sodium
58 g carbohydrates
10 g fiber
7 g protein
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe]( http://www.nutritiondata.com/facts/recipe/750397/2?mbid=HDEPI) ›
