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The Healthy Living Magazine

Roasted Winter Root Vegetables

Per Serving

Roasted Winter Root Vegetables

Makes: 8
Serving Size: 1/2 cup
Calories 85
Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0 g
Carbohydrate 13 g
Fiber 2 g
Sugars 3 g
Cholesterol 0 mg
Sodium 20 mg (without added salt)
Protein 1 g
Choices: Starch 1, Fat 0.5
  • Makes: 8
  • Serving Size: 1/2 cup
  • Preparation Time: 15 minutes
  • Cooking Time: about 30 minutes


2 Tbsp. olive oil
1 cup peeled carrots, cut into 1 1/2-inch chunks
1 cup sweet potatoes, peeled, cut into 1 1/2-inch chunks
1 cup peeled parsnips, cut into 1 1/2-inch chunks
1 cup peeled turnips, cut into 1 1/2-inch chunks
3 shallots, peeled, left whole
6 whole garlic cloves, unpeeled
Salt and pepper to taste


  1. Preheat the oven to 425°F.
  2. In a large bowl, combine all the ingredients and toss well. Spread the vegetables in one layer onto a large baking sheet.
  3. Roast for about 30 minutes, shaking the pan and tossing the vegetables every 10 minutes. Continue to roast longer if necessary so that the vegetables are soft and brown. If the vegetables become soft before they brown, increase the heat to 450°F. If they brown before they become soft, add a few tablespoons of water and lower the temperature to 375°F.

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