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Roasted Winter Vegetables


  • 8 oz. chopped bacon
  • 1 lb. quartered red onions
  • 8 oz. peeled seeded cubed acorn squash
  • 8 oz. peeled seeded cubed butternut squash
  • 8 oz. peeled cubed parsnips
  • 8 oz. peeled seeded cubed pumpkin
  • 2 Tbsp. chopped fresh parsley


  • 1. Preheat standard oven to 375°F. Cook bacon in large skillet on medium heat 6 minutes. Stir in vegetables and cook until tender.
  • 2. Spoon bacon/vegetables onto full sheet pan in a single layer. Bake 40 to 45 minutes or until vegetables are tender when pierced with a fork. Divide evenly between 4 plates. Sprinkle with parsley and serve.
  • Nutritional information per serving: Calories 411; Total Fat 26g; Saturated Fat 9g;
  • Trans. Fat 0g; Cholesterol 39mg; Sodium 488mg; Total Carbohydrate 38g; Dietary Fiber 7g;
  • Total Sugars 10g; Protein 10g