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Diabetes Forecast

The Healthy Living Magazine

Roasted Root Vegetables With Garlic

Learn More about Eat Well America

Per Serving

Roasted Root Vegetables With Garlic

Makes: 9 servings
Serving Size: 2/3 cup
Calories 120
Fat 2 g
Saturated Fat 0.3 g
Trans Fat 0 g
Carbohydrate 25 g
Fiber 4 g
Sugars 4 g
Cholesterol 0 mg
Sodium 300 mg
Potassium 585 mg
Protein 3 g
Phosphorus 90 mg
Choices: Starch 1, Vegetable 2
  • Makes: 9 servings
  • Serving Size: 2/3 cup

Ingredients

1 large turnip (about 2 cups), scrubbed or peeled, cut into 1-inch chunks
3-4 carrots (about 1 cup), scrubbed or peeled, cut into 1-inch chunks
3-4 Yukon gold potatoes (about 2 cups), scrubbed, unpeeled, cut into 1-inch chunks
3-4 parsnips (about 1 cup), scrubbed or peeled, cut into 1-inch chunks
8-12 shallots (about 2 cups), peeled
1 Tbsp. extra virgin olive oil
1 tsp. fine sea salt
1 tsp. freshly ground pepper
head garlic, cloves separated and peeled
fresh herb sprigs (for garnish)
drizzle of balsamic vinegar (optional)

Directions

  1. Preheat oven to 425ºF.
  2. Place all prepped veggies in large bowl. Toss with olive oil, salt, and pepper. You will use less oil by tossing them in the bowl as opposed to drizzling on the baking sheet.
  3. Line baking sheet with parchment. You might need more than 1 baking sheet. Place cut vegetables and garlic on baking sheet in single layer.
  4. Roast to desired doneness, approximately 40-45 minutes Garnish with fresh herbs and drizzle of balsamic vinegar, if desired.
 
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