This comforting, flexible recipe brings together the flavors of fall. Use any combination of your favorite root veggies, including carrots, radishes, rutabaga, celery root and turnips, to name just a few. Regardless of what you choose, roasting veggies brings out their natural sweetness and makes them irresistibly tender. Fresh herbs take this dish to the next level.
PREP TIME
10 Min
COOK TIME
30 Min
SERVINGS
4
DIFFICULTY
Easy
Ingredients
- 5 parsnips, scrubbed and sliced
- 4 medium beets, scrubbed, peeled and diced
- 1 large sweet potato, scrubbed and diced
- ¼ cup olive oil
- 3 tablespoon fresh oregano, or 1.5 tablespoons dried
- 3 tablespoon fresh rosemary, or 1.5 tablespoons dried
- Sea salt, to taste
- Ground black pepper, to taste
- Fresh rosemary sprigs, for garnish
Directions
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, combine diced veggies with olive oil and seasonings. Mix until well coated. Transfer to baking sheets. Bake for 30-35 minutes or until slightly brown and tender.
- Serve warm with fresh rosemary sprigs and more seasonings to taste.
Nutrition Facts
Servings: 4 | Calories: 340 | Total fat: 14g | Saturated fat: 2g | Carbohydrate: 52g | Protein: 5g | Fiber: 15g | Sodium: 103mg
Farmers Market Shopping List
Parsnips, beets, sweet potato, fresh oregano and fresh rosemary
Recipe provided by ThedaCare Outpatient Nutrition and Diabetes Education, courtesy of itsavegworldafterall.com
ThedaCare is pleased to offer nutrition and diabetes care. If you’d like to connect with a registered dietitian or diabetes educator, ask your care team for a referral.
