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Healthy Roasted Root Vegetables

 Healthy Roasted Root Vegetables
Roasting and an excellent herb-pepper seasoning turn this vegetable medley into a standout side dish. Healthy Cooking Test Kitchen
4 ServingsPrep: 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.
Nutritional Facts: 3/4 cup equals 72 calories,

2 of 2

Healthy Roasted Root Vegetables (continued)

Nutritional Facts: 2 g fat (trace saturated fat), 0 cholesterol, 115 mg sodium, 13 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchange: 2 vegetable.