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.

Sarah Copeland


Ingredient Checklist


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

  • 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.

Nutrition Facts

225 calories; fat 10.8g; saturated fat 1.5g; mono fat 7.5g; poly fat 1.3g; protein 4g; carbohydrates 31g; fiber 8g; cholesterolmg; iron 2mg; sodium 720mg; calcium 77mg.