Ww Roasted Vegetables

• 1 medium fennel bulb, cored and cut into 1/3-inch thick wedges
• 1 medium acorn squash, peeled and cut into 1-inch cubes
• 3 medium parsnips, peeled and cut into 1/2-inch cubes
• 8 ounces baby carrots
• 4 large garlic cloves, peeled and coarsely chopped
• 1 teaspoon olive oil
• 1 tablespoon chopped fresh sage
• 1 teaspoon kosher salt
• 18 teaspoon black pepper
• 23 cup vegetable broth or 23 cup chicken broth

1. Preheat oven to 375.
2. Arrange vegetables and garlic in a shallow baking pan.
3. Add oil, sage, salt and pepper to pan; toss to coat.
4. Roast vegetables until almost tender, stirring occasionally, about 40 minutes,.
5. Add broth and bake 10 more minutes.

fennel bulb, acorn squash, parsnips, carrots, garlic, olive oil, fresh sage, kosher salt, black pepper, vegetable broth

Taken from www.food.com/recipe/ww-roasted-vegetables-436391 (may not work)