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Roasted Autumn Vegetables

Yield 8 Servings


  • 6 medium-large beets, greens trimmed to 1 inch, scrubbed, and dried
  • 3 tablespoons olive oil
  • Salt and pepper
  • 1 3/4 pounds parsnips, peeled, trimmed and cut into 1/2-inch slices
  • 2 (10 oz.) packages Brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons chopped flat-leaf parsley

Nutrition Information

  • calories 176
  • fat 6 g
  • satfat 0 g
  • protein 5 g
  • carbohydrate 28 g
  • fiber 9 g
  • cholesterol 0 mg
  • sodium 256 mg

How to Make It

  1. Preheat oven to 425°F. Wrap beets in heavy-duty foil and seal edges well. Roast for 1 1/2 hours. When cool enough to handle, remove greens, slip off peel and halve crosswise; cut halves into 8 wedges. Toss with 1 tsp. oil and salt and pepper.

  2. Toss parsnips with salt, pepper and 1 Tbsp. oil on a rimmed baking sheet. Roast in oven, turning once, until fork-tender, 30 minutes.

  3. Toss Brussels sprouts with remaining oil, salt and pepper on another baking sheet. Roast, turning twice, until softened, 15 to 20 minutes.

  4. Arrange on a platter. (Vegetables can be made several hours ahead and kept, covered, at room temperature.) Sprinkle with parsley.