The Recipe
Roasted Squash, Parsnips & Carrots
COOK TIME : 30 minutesPREP TIME : 15 minutes
From Food.com
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Ingredients
DESCRIPTION
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.
INGREDIENTS
- 1 cup carrot
- 1 cup parsnip
- 2 cups butternut squash
- 1 tablespoon Splenda sugar substitute or 1 tablespoon sugar
- 3 tablespoons rice wine vinegar
DIRECTIONS
NUTRITION
| Calories | 48 | 2% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 12 | 4% | |
| Fat | 0 | 0% | |
| Protein | 1 | 2% |
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