Name: Easy Roasted Root Vegetables
Total time: 1 h 30 min
Ingredients: 12 ounces rutabaga, peeled and cut into 3/4-inch pieces (about 3 cups); 8 ounces celery root, peeled and cut into 1-inch pieces (about 2 cups); 8 ounces peeled baby carrots (1 1/2 cups); 8 ounces fingerling potatoes, halved if large; 3 medium parsnips, peeled and cut into 1-inch-thick slices (about 1 1/2 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

This ad will not print with your recipe

Print Options

Font Size

Change font size

Include:

Images

Nutrition

Directions

Step 1
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.

Advertisement
Step 2
Increase oven temperature to 425 degrees F. Bake, uncovered, about 10 minutes more or until the vegetables are tender and lightly browned.

Nutrition Facts

Serving Size: 1/2 cup

Per Serving:

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.

Exchanges:

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

This ad will not print with your recipe

Ads will not print with your recipe Advertisement

this link is to an external site that may or may not meet accessibility guidelines.

What Should You Eat Before and After Getting the COVID Vaccine? Here's What the Experts Say

8 Ways to Help Support Your Immune System Naturally

20 Fall Casseroles for a Delicious Sunday Dinner

Print Options

Ingredients

Directions

Nutrition Facts

Account

More

Account

More

Easy Roasted Root Vegetables

Print Options

Ingredients

Directions

Nutrition Facts