Roasted Winter Vegetables

2 parsnips, peeled and cut into 1-inch pieces
3 cups peeled, cubed butternut squash
1 fennel bulb, trimmed, cut into 1-inch pieces
1 onion, peeled and cut into wedges
(Carrots, sweet or white potatoes, mushrooms, turnips or rutabagas, are all good additions or substitutions)
3 Tbsp. olive oil
1 1/2 tsp. ground cumin
1 tsp. ground cinnamon
1 1/4 tsp chili powder
1/2 tsp. turmeric

Preheat oven to 450 degrees. Combine vegetables in a large bowl. Combine remaining ingredients in a small bowl and mix well. Sprinkle seasonings over the vegetables and toss until coated. Spread on a baking sheet. Roast for 20 to 25 minutes or until the vegetables are tender. Makes 6 one cup servings, 3 W.W. points per cup.

Variations: Try this just coating the vegetables with oil, roast per recipe, and then toss just before serving with a sauce made by heating 1/4 cup butter, 1/4 cup maple syrup, and 2 tsp. chili powder.

Or use equal amounts (1 cup each) turnips, parsnips, sweet potato, carrots. Toss vegetables with olive oil, salt, pepper, and 3 Tbsp. chopped fresh rosemary. Roast as above. Combine 2 Tbsp. maple syrup, 2 Tbsp. Balsamic vinegar, and 1/4 cup chicken or vegetable broth in a small pan. Simmer until reduced, about 5 minutes. Drizzle over vegetables in oven, and bake for last 5 minutes.

I love roasted winter vegetables.