Roasted Root Vegetables

Recipe from Midwest Living
Roasted Root Vegetables
SERVINGS
8
PREP TIME
25 mins
not yet rated
add your rating
add a comment

Related Categories:

Vegetables
Ingredients
  • 4 medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces
  • 4 medium turnips, peeled and cut into 1-inch pieces or 1 medium rutabaga, peeled and cut into 1-inch pieces
  • 2 small Yukon gold potatoes, peeled and cut into quarters or 1 medium sweet potato, peeled and cut into 1-inch pieces
  • 3 medium carrots, halved lengthwise and cut into 1-inch pieces
  • 2 medium yellow onions, cut into 1-inch-wide wedges
  • 8 leaves of fresh sage, slivered
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons sea salt or kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup honey
  • 2 leaves fresh sage, snipped
Related Video
What is Banh Mi Counter Intelligence

Bánh mí is a Vietnamese sandwich. The main protein is typically pork, which is topped with pickled daikon radish and carrots, sliced fresh chiles, cilantro, and seasonings like chile sauce and fish sauce.

Directions
1. 
In a large greased roasting pan combine parsnips, turnips or rutabaga, potatoes, carrots, onions, and the 8 leaves of slivered sage. Combine oil, salt, and pepper; drizzle over vegetables in pan. Toss lightly to coat.
2. 
Roast, uncovered, in a 425 degree F oven for 30 to 35 minutes until vegetables are lightly browned and tender, stirring occasionally. Drizzle honey over vegetables. Stir gently to coat. Bake 5 minutes more. To serve, sprinkle with the snipped sage.

nutrition information

Per Serving: cal. (kcal) 168, Fat, total (g) 5, sat. fat (g) 1, carb. (g) 30, fiber (g) 5, pro. (g) 2, vit. A (IU) 5636, vit. C (mg) 21, sodium (mg) 354, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top