Ww Roasted Vegetables

Name: Ww Roasted Vegetables
Ingredients: 1 medium fennel bulb, cored and cut into 1/3-inch thick wedges; 1 medium acorn squash, peeled and cut into 1-inch cubes; 3 medium parsnips, peeled and cut into 1/2-inch cubes; 8 ounces baby carrots; 4 large garlic cloves, peeled and coarsely chopped; 1 teaspoon olive oil; 1 tablespoon chopped fresh sage; 1 teaspoon kosher salt; 18 teaspoon black pepper; 23 cup vegetable broth or 23 cup chicken broth

10 ingredients

5 steps

Ingredients

1 medium fennel bulb, cored and cut into 1/3-inch thick wedges
1 medium acorn squash, peeled and cut into 1-inch cubes
3 medium parsnips, peeled and cut into 1/2-inch cubes
8 ounces baby carrots
4 large garlic cloves, peeled and coarsely chopped
1 teaspoon olive oil
1 tablespoon chopped fresh sage
1 teaspoon kosher salt
18 teaspoon black pepper
23 cup vegetable broth or 23 cup chicken broth

Directions

1

Preheat oven to 375.
2

Arrange vegetables and garlic in a shallow baking pan.
3

Add oil, sage, salt and pepper to pan; toss to coat.
4

Roast vegetables until almost tender, stirring occasionally, about 40 minutes,.
5

Add broth and bake 10 more minutes.