Here’s a dish to accompany your turkey at Thanksgiving this year. It’s healthy, light, and flavorful.
Prep Time: 30 Minutes
Total Time: 2 Hours 20 Minutes
Makes: 4 Servings
Ingredients
- 1 small butternut squash (1 1/2 pounds), pared, halved, seeded, and cut into 1/2-inch wedges
- 1 pound carrots, cut into 2-inch lengths
- 1 pound parsnips, cut into 2-inch lengths
- 1 small rutabaga, (or turnips) (1 pound), pared, halved, and cut into 1/2-inch wedges
- 1 pound shallots, peeled, halved if large
- 3 rosemary sprigs
- 3 tablespoons olive oil
- Coarse salt and ground pepper
Directions:
- While the turkey roasts, combine the vegetables and rosemary on a rimmed baking sheet. Drizzle with oil and season with salt and pepper; toss to combine. Cover with foil.
- Two hours before your turkey is done, place the vegetables on the second rack in the oven. Roast 1 1/2 hours, uncover, and roast 30 minutes longer, tossing occasionally until vegetables are tender and golden brown.
Alternative: You can also add apples, and a bit of cinnamon or nutmeg.