Member- stephinPA
- 8 years ago
- Wedding: October 2010
My Mom made this dish about 2 weeks ago and it was DIVINE! While it’s calle Winter Veggies, to me, it screams fall/Thanksgiving. And so, I wanted to share with you. If you make it…enjoy!
Ingredients
1 medium fennel bulb(s), cored and cut into 1/3-inch thick wedges
1 medium acorn squash, peeled and cut into 1-inch cubes
3 medium parsnip(s), peeled and cut into 1/2-inch cubes
4 large garlic clove{s), peeled and coarsely chopped
8 oz baby carrots
1 tsp olive oil
1 Tbsp fresh sage, chopped
1 tsp kosher salt
1/8 tsp black pepper
2/3 cup(s) vegetable broth, or chicken broth
Instructions:
Preheat oven to 375″F.
Arrange vegetables and garlic in a shallow baking pan. Add oil, sage and salt and pepper to pan; toss to coat.
Roast vegetables until almost tender, stirring occasionally, about 40 minutes. Add broth and bake 10 more min.
Yields about 1 1/4 cup/serving
NOTE:
Lf you have a difficult time peeling the squash, cut it in half, partially cook it in a microwave and then remove the peel.
Or look for it already peeled and cubed at the supermarket.
