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Roasted Root Vegetables

Becky Luigart-Stayner; Jan Gautro
Yield 6 servings (serving size: about 1 cup)
Add subtle sweetness by roasting root vegetables like carrots, parsnips, turnips, and onions. It's easy and oh-so-delicious.

Ingredients

  • 3 1/2 cups coarsely chopped carrot (about 1 1/2 pounds)
  • 3 cups coarsely chopped parsnip (about 1 pound)
  • 1 3/4 cups coarsely chopped peeled turnips (about 1/2 pound)
  • 2 tablespoons olive oil
  • 1 teaspoon brown sugar
  • 1/2 teaspoon sea salt
  • 2 medium red onions, each cut into 8 wedges
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 175
  • caloriesfromfat 26 %
  • fat 5.1 g
  • satfat 0.7 g
  • monofat 3.4 g
  • polyfat 0.6 g
  • protein 2.9 g
  • carbohydrate 31.9 g
  • fiber 6.7 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 267 mg
  • calcium 80 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine first 7 ingredients in a shallow roasting pan; toss well. Bake at 450° for 1 hour, stirring after 30 minutes. Add parsley, vinegar, and pepper, tossing to coat.