Easy Roasted Root Vegetables

Easy Roasted Root Vegetables

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From: Diabetic Living Magazine

There's nothing easier—or tastier!—than a pan of roasted root vegetables. Clean them, trim them, and season them with olive oil, salt, and pepper, and let them roast to perfection in the oven while you focus on the rest of your meal.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 12 ounces rutabaga, peeled and cut into ¾-inch pieces (about 3 cups)
  • 8 ounces celery root, peeled and cut into 1-inch pieces (about 2 cups)
  • 8 ounces peeled baby carrots (1½ cups)
  • 8 ounces fingerling potatoes, halved if large
  • 3 medium parsnips, peeled and cut into 1-inch-thick slices (about 1½ cups)
  • 1 medium fennel bulb, cored and cut into thin wedges (about 1 cup)
  • 2 shallots, peeled and cut into thin wedges (1 cup)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground pepper


  • Prep

  • Ready In

  1. Preheat oven to 325°F. Combine rutabaga, celery root, baby carrots, fingerling potatoes, parsnips, fennel, and shallots in a shallow roasting pan. Add oil, salt, and pepper; toss to coat. Bake, uncovered, for 1 hour, stirring occasionally.
  2. Increase oven temperature to 425°F. Bake, uncovered, about 10 minutes more or until the vegetables are tender and lightly browned.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 82 calories; 2 g fat(0 g sat); 3 g fiber; 14 g carbohydrates; 2 g protein; 29 mcg folate; 0 mg cholesterol; 4 g sugars; 3,337 IU vitamin A; 17 mg vitamin C; 42 mg calcium; 1 mg iron; 136 mg sodium; 407 mg potassium
  • Nutrition Bonus: Vitamin A (67% daily value), Vitamin C (28% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, ½ fat, ½ starch

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