Roasted root vegetables
Put the colors and flavors of fall on your table with this easy, healthy recipe.
The colors and flavors of fall come alive in this easy, healthy roasted root vegetable side dish. These often under-appreciated vegetables are chock full of vitamins and minerals and are a great source of fiber. Roasting root vegetables until caramelized and tender brings out their best flavor by encouraging their natural sweetness.
This dish is easily customizable and can be made with a variety of root vegetables. Other options include parsnips, rutabaga, kohlrabi and celeriac.
Ingredients
| 1 lb beets, scrubbed and peeled |
| 1 lb carrots, scrubbed and peeled |
| 1 lb turnips, scrubbed and peeled |
| 1 lb sweet potatoes, scrubbed and peeled |
| ½ medium red onion, skin removed |
| 1 tablespoon olive oil |
| 1 tablespoon fresh rosemary leaves, chopped |
| 1 tablespoon fresh thyme leaves, chopped |
| Black pepper |
Directions
- Preheat oven to 425°.
- Cut all vegetables into 1 ½ inch cubes or wedges. Be sure to cut pieces as uniformly as possible so they will finish cooking at the same time.
- On a large baking sheet combine all vegetables and drizzle with olive oil. Sprinkle with fresh herbs and a few grinds of black pepper. If desired, lightly season with salt. Stir to combine all ingredients, coating them (and the pan) with olive oil. Spread ingredients into a single layer.
- Roast vegetables for 25 minutes. Remove from oven and stir. Cook for an additional 10 – 15 minutes or until all ingredients are tender and cooked through. Serve hot.
Serves 8-10.
Nutrition
Nutrition for 8 servings.
| Calories | 112 | Total Fat | 2 g |
| Saturated Fat | 0 g | Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g | Trans Fat | 0 g |
| Cholesterol | 0 mg | Sodium | 124 mg |
| Potassium | 549 mg | Total Carbohydrate | 22 g |
| Dietary Fiber | 5 g | Sugars | 9 g |
| Protein | 2 g |
