Everyday Roast Vegetables

Everyday Roast Vegetables Photo: Hector Sanchez


  • 1 pound carrots, peeled and cut lengthwise
  • 1 pound parsnips, peeled and cut lengthwise
  • 1 pound beets, peeled and cut into wedges
  • 1 red onion, cut into wedges
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 orange, cut in half
  • 1/2 cup coarsely chopped fresh parsley, for garnish


1. Preheat oven to 400°F. In a bowl, toss carrots, parsnips, beets, and onion with olive oil; season with salt and pepper.

2. Spread vegetables in a single layer on roasting pan, leaving as much space as possible between each. Roast until lightly browned and just tender (50-60 minutes), stirring halfway through baking. Remove; squeeze orange juice over top. Toss and transfer to platter. Serve with parsley.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 1 1/4 cups veggies)

Nutritional Information

Calories per serving: 225
Fat per serving: 10.8g
Saturated fat per serving: 1.5g
Monounsaturated fat per serving: 7.5g
Polyunsaturated fat per serving: 1.3g
Protein per serving: 4g
Carbohydrate per serving: 31g
Fiber per serving: 8g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 720mg
Calcium per serving: 77mg

Good to Know

Be sure to cut off the greenery sprouting from the tops of carrots and beets, as it saps nutrients, moisture, and sweetness from the root.

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