Roasted Root Vegetables

Roasted Root Vegetables Recipe
Becky Luigart-Stayner; Jan Gautro
Add subtle sweetness by roasting root vegetables like carrots, parsnips, turnips, and onions. It's easy and oh-so-delicious.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 450°.

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.

Note:

June 2002
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