Everyday Roast Vegetables
Ingredients
- 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
Preparation
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.
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- 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 |
| Carbohydrates 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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