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.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees 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.

  • Increase oven temperature to 425 degrees F. Bake, uncovered, about 10 minutes more or until the vegetables are tender and lightly browned.

Nutrition Facts

1/2 cup
82 calories; protein 1.7g; carbohydrates 14.4g; dietary fiber 2.9g; sugars 3.8g; fat 2.5g; saturated fat 0.4g; vitamin a iu 3337.1IU; vitamin c 17.4mg; folate 28.8mcg; calcium 41.8mg; iron 0.7mg; magnesium 24.5mg; potassium 406.8mg; sodium 135.6mg.

1 vegetable, 1/2 fat, 1/2 starch