Everyday Roast Vegetables

Health Staff
Updated
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.

Yields: Makes 4 servings (serving size: 1 1/4 cups veggies)

Prep Time time: 10 minutes

Cook Time time: 1 hour

Ingredients

  • 1 carrots, peeled and cut lengthwise

  • 1 parsnips, peeled and cut lengthwise

  • 1 beets, peeled and cut into wedges

  • 1 red onion, cut into wedges

  • 3 extra-virgin olive oil

  • 1/4 salt

  • 1/4 black pepper

  • 1 orange, cut in half

  • 1/2 coarsely chopped fresh parsley, for garnish

Nutrition

calories 225

fat 10.8g

saturated fat 1.5g

monounsaturated fat 7.5g

polyunsaturated fat 1.3g

protein 4g

carbohydrate 31g

fiber 8g

cholesterol 0.0mg

iron 2mg

sodium 720mg

calcium 77mg

Directions

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