ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Root Vegetables with Goat Cheese

Yield 8 servings (serving size: about 1 1/2 cups)

Ingredients

  • 1 pound parsnips, peeled
  • 2 large fennel bulbs, trimmed
  • 1 pound peeled sweet potatoes, cut into 2-inch pieces
  • 1 large red onion, peeled and quartered
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon minced fresh rosemary
  • 1/2 teaspoon minced fresh thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup (4 ounces) crumbled goat cheese

Nutrition Information

  • calories 189
  • fat 8 g
  • satfat 3 g
  • monofat 4 g
  • polyfat 0.0 g
  • protein 5 g
  • carbohydrate 25 g
  • fiber 4 g
  • cholesterol 11 mg
  • iron 1 mg
  • sodium 219 mg
  • calcium 107 mg

How to Make It

  1. Preheat oven to 450°.

  2. Cut parsnips crosswise into thirds, then lengthwise into quarters. Cut fennel bulbs in half vertically. Cut each half lengthwise into 1/2-inch-thick slices.

  3. Place parsnips, fennel, sweet potato, and onion in a large roasting pan; drizzle with oil and vinegar. Sprinkle with salt, rosemary, thyme, and pepper; toss well to coat. Add 1/4 cup water to pan. Roast for 35 to 40 minutes, or just until vegetables are tender and beginning to brown (stir once halfway through cook time). Top with goat cheese before serving.