Healthy Monday Featured Recipe:

Roasted Vegetables

Prep Time: 40 minutes,  Total Time: 2 hours, 40 minutes, Serves: 8

Ingredients

1 small butternut squash (1 1/2 pounds), pared, halved, seeded, and cut into 1/2-inch wedges
1 pound carrots, cut into 2-inch lengths
1 pound parsnips, cut into 2-inch lengths
1 small rutabaga (1 pound), pared, halved, and cut into 1/2-inch wedges
1 pound shallots, peeled, halved if large
3 rosemary sprigs
3 tablespoons olive oil
Coarse salt and ground pepper

Directions
While the turkey roasts, combine the vegetables and rosemary on a rimmed baking sheet. Drizzle with oil and season with salt and pepper; toss to combine. Cover with foil.

After the turkey has roasted an hour, place the vegetables on the second rack in the oven. Roast 1 1/2 hours, uncover, and roast 30 minutes longer, tossing occasionally until vegetables are tender and golden brown.

Nutrition facts per serving
Per serving: 184 calories; 4 g protein; 6 g fat; 33 g carb; 7 g fiber

Source: Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.