Roasted Root Vegetables Recipe - Recipe Center - Raley’s Family of Fine Stores

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Roasted Root Vegetables

Roasted Root Vegetables
2 beets peeled and cut into 1-inch chunks
2 rutabagas peeled and cut into 1-inch chunks
2 parsnips peeled and cut into 1-inch chunks
3 tbsp. extra virgin olive oil divided
1 large yam peeled and cut into 1-inch chunks
1 large sweet potato peeled and cut into 1-inch chunks
1/4 cup basil mined
1/4 cup rosemary minced
1/4 cup thyme mined
Sea salt and freshly ground pepper to taste
Prep time: 15 minutes, Cook time: 50 minutes

Preheat oven to 400°F. Toss beets, rutabagas and parsnips with 1 tbsp. oil. Place in a shallow rimmed roasting pan and bake for 20 minutes, stirring occasionally. Toss remaining vegetables with remaining oil. Add to pan with beets and continue baking, stirring occasionally, for an additional 30 minutes or until all vegetables are tender when pierced with a wooden skewer. Mix gently with fresh herbs, salt and pepper.

Makes 6 servings.
Nutritional Information:
220 calories, 4 g protein, 8 g total fat (1 g sat.), 38 g carbohydrate, 9 g fiber, 12 g sugar, 0 mg cholesterol, 65 mg sodium, 4 points


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You're right! This is an excellent dish! So flavorful and healthy! I have made it 3 times so far and share it with my office staff. YUM!

Comment Number: 793