Roasted Root Vegetables

Roasted fruits and vegetables

It seems like the sentence “Eat your vegetables!” has been uttered from health experts down through time. Why? Because, packed with vitamins and nutrients, they’re good and good for you! They also can be prepared affordably and simply; it often doesn’t take much more than the right seasoning and cooking method to bring out their natural flavor. This recipe scores on all counts and offers up a fall-ish mix of root veggies for the table (this time, beets, sweet potatoes, and turnips), at just 260 calories per serving.


4 medium-size root vegetables (choose from beets, parsnips, potatoes, sweet potatoes, rutabagas, or turnips – your choice.)

2 carrots (chopped)

1 onion (medium, chopped)

1/4 cup vegetable oil (or try extra virgin olive oil for more flavor)*

3 tbsps. grated Parmesan cheese (and/or other herbs to taste)

Preheat oven to 350 degrees. Cut vegetables into large chunks. Place in a medium bowl and drizzle the oil over the top. Add seasonings or grated Parmesan cheese, and mix well. Spread an even layer on a baking sheet. Bake for 1 hour or until tender, checking periodically for progress.

*Exchanges may impact nutritional information.

Recipe adapted from

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