| Serves: |
Serves 4 as a main course or 8 as an appetizer |
| Cooking Time: |
35 minutes |
Vegetables and peanuts come together to create a delicious and comforting menu option this winter. Oven Roasted Winter Vegetables are great as a main course, or serve them as a side to your favourite chicken or pork dish.
Ingredients:
| 4 |
carrots |
4 |
| 3 |
sweet potatoes |
1-1/2 lb/750 g |
| 2 |
parsnips |
2 |
| 5 sprigs |
fresh thyme |
5 sprigs |
| 3 |
cloves garlic, peeled |
3 |
| 1 |
red onion, peeled and cut in 8 wedges |
1 |
| 1 |
lemon, cut in 8 wedges |
1 |
| 1 tbsp |
extra virgin olive oil |
15 mL |
| ½ cup |
salted blanched peanuts |
125 mL |
Directions:
Preheat oven to 400 F (200 C).
Peel carrots, sweet potatoes and parsnips. Cut into ½ inch (1 cm) chunks. Place on rimmed baking sheet. Add thyme, garlic, red onion and lemon to vegetables. Add oil; toss to coat.
Roast in centre of oven for 30 minutes or until vegetables are tender.
Remove and discard thyme. Add peanuts; toss to mix. Roast for 5 minutes or until peanuts are golden. Serve sprinkled with chopped fresh parsley, if desired. Serve warm or at room temperature.
Nutritional Information:
| PER SERVING: |
|
| Calories: |
198 |
| Protein: |
4.6 g |
| Total Fat: |
6.6 g (of which 3.6 g is monounsaturated) |
| Carbohydrates: |
30 g |
To view a PDF version of this recipe, click
here.