Tracey Seaman
Recipe by Health January 2004


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • 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.

  • 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.

Nutrition Facts

189 calories; fat 8g; saturated fat 3g; mono fat 4g; protein 5g; carbohydrates 25g; fiber 4g; cholesterol 11mg; iron 1mg; sodium 219mg; calcium 107mg.