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5* Roasted Root Vegetables

Source of Recipe

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5* Roasted Root Vegetables

Cooking Light - June 2002
Reviews rate this recipe 5 Stars!
6 servings (serving size: about 1 cup)

Add subtle sweetness by roasting root vegetables like carrots, parsnips, turnips, and onions. It's easy and oh-so-delicious.

Ingredients:
3-1/2 cups coarsely chopped carrot (about 1-1/2 pounds)
3 cups coarsely chopped parsnip (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

Preparation:
Preheat oven to 450°.
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.

One 1-cup serving equals: Calories 175 (Calories from fat 26 %); Fat 5.1 g (Satfat 0.7 g, Monofat 3.4 g, Polyfat 0.6 g); Protein 2.9 g; Carbohydrate 31.9 g; Fiber 6.7 g; Cholesterol 0.0 mg; Sodium 267 mg