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

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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.

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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

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Easy Roasted Root Vegetables

Print Options

Ingredients

Directions

Nutrition Facts