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Roasted Root Veggies

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
  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    15 servings

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 15x10x1-in. baking pan coated with cooking spray.
  • Bake, uncovered, at 425° for 40-50 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts
1 cup: 69 calories, 2g fat (0 saturated fat), 0 cholesterol, 31mg sodium, 12g carbohydrate (4g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

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Reviews

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Average Rating:
  • terratoo
    Feb 22, 2010

    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.