Roasted Root Vegetables

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

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Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 26%
  • Fat: 5.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.9g
  • Carbohydrate: 31.9g
  • Fiber: 6.7g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 267mg
  • Calcium: 80mg

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

  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.
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