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Everyday Roast Vegetables

Health NOVEMBER 2012

  • Yield: Makes 4 servings (serving size: 1 1/4 cups veggies)
  • Cook time:1 Hour
  • Prep time:10 Minutes


  • 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


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.

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

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Everyday Roast Vegetables recipe