Roasted Winter Vegetables

One way to enjoy our favorite traditional holiday recipes is to accompany them with lower fat, healthier choices like this one from famed cook Ina Garten. Roasting winter vegetables brings color and vibrant flavors to the holiday table without any of the guilt.

I had never cooked parsnips before now but I know I can rely on Ina’s recipes—they’re foolproof. When parsnips are roasted they take on a slightly sweet taste that perfectly complements the other veggies. Of course, you can switch out any of the ingredients in this recipe or reduce amounts to feed fewer people. The cooking directions apply the same to whatever amounts you use. You’ll want to make plenty, though, because it’s that good. Thanks, Ina, for another winner! As always, this is low in fat, calories and WW Points. Happy Holidays!

1 lb. carrots, peeled

1 lb. parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash, peeled & seeded (about 2 lb.)

3 Tbsp. olive oil

1 1/2 tsp. kosher salt

1/2 tsp. pepper

2 Tbsp. chopped fresh parsley

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato and butternut squash into 1 to 1 1/2 in. cubes. Don't cut them too small, since they'll shrink while baking.

Place the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt and pepper. Toss well.

Bake for 25 to 35 minutes, until all the vegetables are tender, turning them once with a spatula.

Sprinkle with parsley, season to taste and serve.

Serves 8

WW Points per serving: 2