Healthy Roasted Root Vegetables Recipe

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Healthy Roasted Root Vegetables Recipe
Healthy Roasted Root Vegetables Recipe photo by Taste of Home
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Healthy Roasted Root Vegetables Recipe

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5 5 5
Publisher Photo
Roasting and an excellent herb-pepper seasoning turn this vegetable medley into a standout side dish. Healthy Cooking Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 2 cups cubed peeled rutabaga
  • 3/4 cup chopped peeled turnip
  • 1 small onion, cut into wedges
  • 1 small carrot, chopped
  • 1/2 cup chopped peeled parsnip
  • 1-1/2 teaspoons olive oil
  • 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt

Directions

In a large bowl, combine all ingredients; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
Bake, uncovered, at 425° for 25-30 minutes or until vegetables are tender, stirring occasionally. Yield: 4 servings.
Originally published as Roasted Root Vegetables in Healthy Cooking October/November 2009, p13

Nutritional Facts

3/4 cup: 72 calories, 2g fat (0 saturated fat), 0 cholesterol, 115mg sodium, 13g carbohydrate (7g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

  • 2 cups cubed peeled rutabaga
  • 3/4 cup chopped peeled turnip
  • 1 small onion, cut into wedges
  • 1 small carrot, chopped
  • 1/2 cup chopped peeled parsnip
  • 1-1/2 teaspoons olive oil
  • 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  1. In a large bowl, combine all ingredients; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
  2. Bake, uncovered, at 425° for 25-30 minutes or until vegetables are tender, stirring occasionally. Yield: 4 servings.
Originally published as Roasted Root Vegetables in Healthy Cooking October/November 2009, p13

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Reviews forHealthy Roasted Root Vegetables

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spronovo User ID: 3118526 184029
Reviewed Jun. 17, 2014

"Great side dish recipe. I found there wasn't enough olive oil so I added a bit extra."

MY REVIEW
Philly1952 User ID: 1509789 186200
Reviewed Nov. 21, 2010

"easy & really good. Company loved them."

MY REVIEW
choseck User ID: 2370771 107196
Reviewed Nov. 16, 2009

"Simple to prepare and delicious!"

MY REVIEW
cookie99 User ID: 1260096 186198
Reviewed Oct. 14, 2009

"We had carrrots in our garden so I increased the amount of carrots. We loved it."

MY REVIEW
80140 User ID: 1251931 186195
Reviewed Oct. 7, 2009

"I have two steak and potato eaters in my house, so I thought this would be a flop. But after smelling it cooking they devoured the whole pan and didn't even ask the ingredients! A winner in our house!!"

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