Easy Roasted Root Vegetables


Sep 26, 2021

 by Julie Nedell
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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.

Diabetic Living Magazine

active: 20 mins

total: 1 hr 30 mins

Servings: 12

Ingredients

Ingredient Checklist

  • 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

Directions

Instructions Checklist

  • 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.

  • 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