During the colder months, I love to roast trays full of vegetables to enjoy for lunch or dinner throughout the week. Roasting any vegetable allows the natural sugars to caramelize which enhances their flavor. Although you can roast just about any type of vegetable, a mix of root vegetables is particularly appealing. Roasted carrots, parsnips, sweet potatoes, onions, and beets develop an earthy sweetness when roasted, which is absolutely delicious. These veggies can be enjoyed as a side dish for any meat or poultry dish, or can be enjoyed on their own as a vegetable main course paired with some type of whole grain.
You can use any root vegetable that you like in this recipe, including carrots, sweet potatoes, parsnips, turnips, beets, onions, and rutabagas, depending on what you can find at your local grocery or farmer’s market. I like to include a variety of different colored vegetables, which look particularly appealing and ensures that you are getting as much nutrition as possible. The only trick to this recipe is to cut all the chosen vegetables the same size, which ensures that they will all cook evenly.
Apart from the root veggies, the only other ingredients that you need are olive oil, salt, and pepper, however, fresh, chopped herbs such as rosemary or thyme are a delicious addition. Of course, I always include garlic as well! Just add the fresh herbs and sliced garlic halfway through the roasting time. Although these veggies are delicious straight from the oven, I like to drizzle them with a little balsamic vinegar along with a little extra olive oil just before serving.
Nutritional Benefits of this Medley:
* Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants.
* Parsnips are a great source of fiber, vitamin C, vitamin K, and folate, as well as other essential micronutrients.
* Beets are a great source of nutrients, including fiber, folate, and vitamin C.
* Sweet potatoes are high in fiber and antioxidants. They are incredibly rich in beta-carotene, which is converted to vitamin A to support good vision and your immune system.
* Onions are high in vitamin C, B vitamins, including folate and pyridoxine, and are a good source of potassium.
* Garlic is low in calories and rich in vitamin C, vitamin B6, and manganese. It also contains trace amounts of various other nutrients.
Deborah Mele 2020
- 1 Pound Carrots, Peeled & Cut Into 1 1/2-inch Pieces
- 1 Pound Sweet Potatoes, Peeled & Cut Into 1 1/2-inch Pieces
- 1 Pound Parsnips, Peeled & Cut Into 1 1/2-inch Pieces
- 1 Pound Beets, Peeled & Cut Into 1 1/2-inch Pieces
- 2 Red Onions, Peeled & Cut Into 1 1/2-inch Pieces
- 1/4 Cup Olive Oil
- Salt & Pepper to Taste
- 6 Garlic Cloves, Thinly Sliced
- 3 Tablespoons Chopped Fresh Rosemary or Thyme
To Serve: (Optional)
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Extra Virgin Olive Oil
- Preheat oven to 400 degrees F.
- Line two baking sheets with foil and spray with olive oil spray.
- Place the chopped vegetables except the garlic in a large bowl.
- Drizzle with the olive oil, and season well with salt and pepper.
- Toss to coat all the vegetables with the oil, then spread the vegetables on the two prepared baking sheets.
- Roast the vegetables for about 40 to 45 minutes, adding the garlic and chopped rosemary halfway, until the vegetables are tender and beginning to brown.
- Remove from the oven and allow to cool to room temperature.
- Place in a bowl or on a platter and drizzle with the vinegar and extra virgin olive oil if using.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 244Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 142mgCarbohydrates: 36gFiber: 7gSugar: 15gProtein: 4g