Preparation time: 20 minutes
Cooking time: 50 minutes
Yield: 6 servings
Chef Robert Sulatycky of the Four Seasons Chicago served a melange of these vegetables to diners from the Canadian Club of Chicago. You will give thanks to find this at any meal, but particularly at Thanksgiving. Feel free to double the ingredients to serve a larger crowd, but if so, the cooking time may need an additional 10 to 20 minutes.
1 bag (16 ounces) baby carrots
3 beets, each cut in 6 pieces
6 small onions such as cipollini or pearl, peeled
1 small butternut squash, peeled, halved, seeded, sliced ½-inch thick
2 tablespoons vegetable oil
1 teaspoon salt
Freshly ground pepper
Heat oven to 425 degrees. Place vegetables single layer in a large roasting pan; drizzle with vegetable oil. Toss to coat. Roast until vegetables are tender, about 50 minutes, stirring occasionally.
Nutrition information per serving: 120 calories, 35 percent calories from fat, 5 g fat, 0.7 g saturated fat, 0 mg cholesterol, 435 mg sodium, 19 g carbohydrate, 1.9 g protein, 4.2 g fiber
© 2002, Chicago Tribune.
Distributed by Knight Ridder/Tribune Information Services.
