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Everyday Roast Vegetables

Prep time 10 mins
Cook time 1 hr
Yield Makes 4 servings (serving size: 1 1/4 cups veggies)

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

Nutrition 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

How to Make It

  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.