Everyday Roast Vegetables

 Recipe
0

Be the first to rate it

Yield:

Makes 4 servings (serving size: 1 1/4 cups veggies)

Recipe Time

Prep: 10 Minutes
Cook: 1 Hours

Nutritional Information

Calories 225
Fat 10.8 g
Satfat 1.5 g
Monofat 7.5 g
Polyfat 1.3 g
Protein 4 g
Carbohydrate 31 g
Fiber 8 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 720 mg
Calcium 77 mg

Ingredients

1 pound carrots, peeled and cut lengthwise
1 pound parsnips, peeled and cut lengthwise
1 pound beets, peeled and cut into wedges
1 red onion, cut into wedges
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 orange, cut in half
1/2 cup coarsely chopped fresh parsley, for garnish

Preparation

1. Preheat oven to 400°F. In a bowl, toss carrots, parsnips, beets, and onion with olive oil; season with salt and pepper.

2. Spread vegetables in a single layer on roasting pan, leaving as much space as possible between each. Roast until lightly browned and just tender (50-60 minutes), stirring halfway through baking. Remove; squeeze orange juice over top. Toss and transfer to platter. Serve with parsley.

Note:

Sarah Copeland,

November 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note