Root vegetable roast recipe
By UPMC MyHealth Cafe Chef Ryan Hansen
Yields 6
This recipe can be modified to fit your preferences and ingredients on hand. Feel free to swap vegetables and herbs you don’t have/don’t like with vegetables and herbs you do have/like. Most vegetables can be roasted this way, so the sky is the limit!
Ingredients
- ½ lb. turnips
- ½ lb. parsnips
- ½ lb. celery root
- ½ lb. beets
- ½ lb. carrots
- ½ lb. onions
- ¼ cup olive oil
- 6 cloves garlic
- 1 sprig fresh rosemary
- Pinch black pepper
- Pinch salt (optional)
Directions
- Preheat oven to 400°F.
- Peel celery root and beets. Peel turnips, parsnips, and carrots if desired — or leave edible peels on for additional nutrition.
- Cut vegetables into bite-sized pieces.
- Clean onion and cut into wedges.
- Remove rosemary leaves from stem, and roughly chop leaves.
- Spray a large baking sheet with nonstick cooking spray.
- Combine all remaining ingredients, except garlic, in large bowl; toss to coat. Season with pepper and salt (if desired).
- Spread mixture on baking sheet in a single layer. Roast for 30 minutes, stirring occasionally. Add garlic cloves.
- Continue to roast about 45 minutes longer, stirring occasionally, until all vegetables are tender, and brown in spots.
- Transfer vegetables to large bowl, and serve.
Notes
Nutrition per serving: 182 calories, 9 grams fat (1 gram saturated, 1 gram polyunsaturated, 7 grams monounsaturated), 0 mg cholesterol, 24 grams carbohydrate, 6 grams fiber, 3 grams protein.
