Roasted Autumn Vegetables

Nutritional Information

Calories 176
Fat 6 g
Satfat 0 g
Protein 5 g
Carbohydrate 28 g
Fiber 9 g
Cholesterol 0 mg
Sodium 256 mg


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


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.

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

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

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

November 2006
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