Roasted Root Veggies Recipe

Roasted Root Veggies Recipe photo by Taste of Home

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Baking root vegetables in the oven instead of steaming them in the microwave makes them especially tender. Plus, they give my house a wonderful aroma.—Rebecca Dornfeld, Grass Lake, Michigan

This recipe is:

Diabetic Friendly

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Roasted Root Veggies Recipe

Prep: 15 min. Bake: 1 hour

Yield: 15 Servings

15 40 55

Ingredients

3 large red potatoes, cut into 1-inch cubes
1 large red onion, cut into wedges
5 medium carrots, halved and quartered
2 medium turnips, peeled and quartered
2 medium parsnips, peeled and cut into 1/4-inch strips
1 small rutabaga, peeled and cut into 3/4-inch cubes
2 tablespoons canola oil
1 teaspoon dried thyme
1/8 teaspoon pepper

Directions

Toss all of the ingredients in a large bowl. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
Bake, uncovered, at 425° for 40-50 minutes or until vegetables are tender, stirring occasionally. Yield: 15 servings.

Nutritional Facts 1 cup equals 69 calories, 2 g fat (trace saturated fat), 0 cholesterol, 31 mg sodium, 12 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Originally published as Roasted Root Veggies in Country Woman September/October 1996, p36

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Roasted Root Veggies

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Reviewed on Feb. 22, 2010 by terratoo

I love the taste and aroma of this dish. I have made it several times and am happy to try some new vegetables I've shied away from in the past--turnip, rutabaga and parsnips. Goes great with roast beef.