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Roasted Root Vegetables




Source of Recipe


Cooking Light-6/02






List of Ingredients



• 3 1/2 cups coarsely chopped carrot (about 1 1/2 pounds)
  
• 3 cups coarsely chopped parsnips (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
  






Instructions



1. Preheat oven to 450 degrees.
   
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.
   
   
3. Yield: 6 servings (serving size: 1 cup). 175 cal, 5.1g fat, 2.9g pro, 31.9g carb, 6.7g fiber, 0mg chol, 1.3mg iron, 276mg sod, 80mg calc.