January 3, 2022
In the colder months, I like to bake trays full of vegetables to enjoy all week for lunch or dinner. Roasting vegetables allows the natural sugar to caramelize, which improves its taste. Although you can roast almost any type of vegetable, a mix of root vegetables is especially appealing. Roasted carrots, parsnips, sweet potatoes, onions and beets develop an earthy sweetness when roasted, which is absolutely delicious. These vegetables can be enjoyed as an accompaniment to any meat or poultry dish or can be enjoyed alone as a main vegetable dish with a type of whole grain.
You can use any root vegetables in this recipe, including carrots, sweet potatoes, parsnips, beets, turnips, onions, and turnips, depending on what you can find in your local grocery store or at the farmers market. I like to add a variety of different colored vegetables that look particularly appealing and will help ensure that you get as much nutrients as possible. The only trick with this recipe is to cut all of your selected vegetables the same size to make sure they all cook evenly.
In addition to the root vegetables, all you need is olive oil, salt and pepper, but freshly chopped herbs such as rosemary or thyme are also delicious additions. Of course, I always add garlic too! Just add the fresh herbs and sliced garlic halfway through the cooking time. Although these vegetables are delicious straight out of the oven, I like to drizzle them with a little balsamic vinegar along with a little extra olive oil just before serving.
Nutritional benefits of this medley:
* Carrots are a particularly good source of beta-carotene, fiber, vitamin K1, potassium, and antioxidants.
* Parsnips are a great source of fiber, vitamin C, vitamin K, and folic acid, as well as other essential micronutrients.
* Beets are a great source of nutrients, including fiber, folic acid, and vitamin C.
* Sweet potatoes are high in fiber and antioxidants. They’re incredibly high in beta-carotene, which is converted into vitamin A to help support good eyesight and your immune system.
* Onions are high in vitamins C, B vitamins, including folic acid and pyridoxine, and are a good source of potassium.
* Garlic is low in calories and rich in vitamin C, vitamin B6 and manganese. It also contains traces of various other nutrients.
Enjoy your meal!
Deborah Mele Revised 2022
1 pound of carrots, peeled and cut into 1 1/2 inch pieces
1 pound sweet potatoes, peeled and cut into 1 1/2-inch pieces
1 pound parsnips, peeled and cut into 1 1/2 inch pieces
1 pound beetroot, peeled and cut into 1 1/2 inch pieces
2 red onions, peeled and cut into 1 1/2-inch pieces
1/4 cup of olive oil
Salt & pepper to taste
6 cloves of garlic, thinly sliced
3 tablespoons of chopped fresh rosemary or thyme
2 tablespoons of balsamic vinegar
2 tablespoons of extra virgin olive oil
- Preheat the oven to 400 degrees F.
- Line two baking sheets with aluminum foil and spray them with olive oil spray.
- Put the chopped vegetables except the garlic in a large bowl.
- Drizzle with olive oil and season well with salt and pepper.
- Brush all the vegetables with the oil, then distribute the vegetables on the two prepared baking trays.
- Roast the vegetables for about 40 to 45 minutes, adding half of the garlic and chopped rosemary, until the vegetables are tender and brown.
- Take out of the oven and let cool down to room temperature.
- Transfer to a bowl or plate and drizzle with vinegar and extra virgin olive oil, if used.
Serving size: 1
Amount per serving:
Calories: 244Total fat: 11gSaturated fatty acids: 2gTrans fats: 0gUnsaturated fat: 9gCholesterol: 0mgSodium: 142 mgCarbohydrates: 36gFiber: 7gSugar: 15gProtein: 4g