Health

Roasted Root Vegetables with Goat Cheese

Roasted Root Vegetables with Goat Cheese

Ingredients

  • 1 pound parsnips, peeled
  • 2 large fennel bulbs, trimmed
  • 1 pound peeled sweet potatoes, cut into 2-inch pieces
  • 1 large red onion, peeled and quartered
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon minced fresh rosemary
  • 1/2 teaspoon minced fresh thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup (4 ounces) crumbled goat cheese

Preparation


Preheat oven to 450°.

Cut parsnips crosswise into thirds, then lengthwise into quarters. Cut fennel bulbs in half vertically. Cut each half lengthwise into 1/2-inch-thick slices.

Place parsnips, fennel, sweet potato, and onion in a large roasting pan; drizzle with oil and vinegar. Sprinkle with salt, rosemary, thyme, and pepper; toss well to coat. Add 1/4 cup water to pan. Roast for 35 to 40 minutes, or just until vegetables are tender and beginning to brown (stir once halfway through cook time). Top with goat cheese before serving.


  • Yield: 8 servings (serving size: about 1 1/2 cups)

Nutritional Information

Calories per serving: 189
Fat per serving: 8g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 5g
Carbohydrate per serving: 25g
Fiber per serving: 4g
Cholesterol per serving: 11mg
Iron per serving: 1mg
Sodium per serving: 219mg
Calcium per serving: 107mg

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