Everyday Roast Vegetables

Yield: Makes 4 servings (serving size: 1 1/4 cups veggies)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 225
  • Fat: 10.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 4g
  • Carbohydrate: 31g
  • Fiber: 8g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 720mg
  • Calcium: 77mg

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. 1. Preheat oven to 400°F. In a bowl, toss carrots, parsnips, beets, and onion with olive oil; season with salt and pepper.
  2. 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.
My Notes

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

Add Note

Everyday Roast Vegetables Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy