• prep: 15 min
  • cook: 1 hr
  • total: 1 hr 15 min
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  • servings:
  • Summary

    No Thanksgiving dinner would be complete without a delicious vegetable filled side dish like these rosemary roasted vegetables.

    Ingredients

    • 1 butternut squash, peeled and chopped into ½" pieces
    • ½ red onion, sliced
    • 1 large parsnip, peeled and sliced in ¼" wide pieces
    • 2 carrots, peeled and sliced in ¼" wide pieces
    • 1 large handful brussels sprouts, halved
    • 3 cloves garlic, minced
    • 3 tablespoons olive oil (2 tablespoons if making browned butter)
    • 1 sprig fresh rosemary, leaves removed
    • Salt to taste
    • Optional:
    • 3 tablespoons butter

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 179 % Daily Value *
    • Total Fat: 19 g 29.46%
    • Saturated Fat: 7 g 34.33%
    • Trans Fat: 0 g %
    • Cholesterol: 23 mg 7.63%
    • Sodium: 659 mg 27.44%
    • Calcium: 5 mg 0.52%
    • Potassium: 25 mg 0.71%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.72%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 1 g %
    • Dietary Fiber: 0 g 0.79%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 6.48%
    • Vitamin C 7.09%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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