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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (87g) Recipe makes 6 servings The following items or measurements are not included below: 1 tablespoon Splenda sugar substitute 3 tablespoons rice wine vinegar |
||
| Calories 45 | ||
| Calories from Fat 1 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.2g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 16mg | 0% | |
| Potassium 306mg | 8% | |
| Total Carbohydrate 11.2g | 3% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 2.9g | ||
| Protein 0.9g | 1% | |
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Roasted Squash, Parsnips & Carrots
By: justcallmetoni
Nov 30, 2004
After a trip to the farmers' market this fall I was looking for a simple way to enjoy some of the season's best vegetables. This combination fit the bill. The sugar in the rice wine vinegar really helps with the carmelization of the dish and adds a pleasing tang to this side dish.
SERVES 6
Ingredients
- 1 cup carrot
- 1 cup parsnip
- 2 cups butternut squash
- 1 tablespoon Splenda sugar substitute or sugar
- 3 tablespoons rice wine vinegar
Directions
1
Preheat oven to 375 degrees.2
Peel and cut carrots, squash and parsnips into fingers 1/4 inch square and about 2 inches long.3
Toss vegetables together and place in a small roasting pan or gratin dish.4
Sprinkle with Splenda or sugar and vinegar.5
Bake for 15 minutes, then stir the vegetables.6
Bake an additional 15 minutes or until tender.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Squash
- Cuisine > North American
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Leggy Peggy
On Jun 2, 2007
A nice combination of vegetables, and the rice wine vinegar adds good flavour. It was a touch too vinegary for the kids. It took 40 minutes for everything to be tender, and my oven tends to run a bit hot. Made and enjoyed for Zaar World Tour.
From: CountryLady
On Dec 22, 2004
A great veggie combo for roasting & not overly sweet! I followed the advice of other reviewers by cutting back on the vinegar & drizzling with some olive oil. Thanx Toni!
From: HeatherFeather
On Dec 1, 2004
This was really tasty. The vinegar and the Splenda give the veggies a nice sweetness, without beign overly sweet. I love the combo of veggies, especially the parsnips in this. Next time, I might dirzzle in a bit of olive oil as they got a little dry, but overall a very good and healthy recipe.
From: Bergy
On Dec 6, 2004
I roast my veggies often - I love the natural flavor but I was surprised what a difference the Splenda & vinegar made it brought out the flavor even more. I cut back on the vinegar (apprx 1 tbsp) Thanks toni for a nice combbination of vegetables that will compliment any meal. I served them with Lemon Chicken, roasted potato Bites, & Mushroom Medly - a very fine Sunday dinner
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