Roasted Root Vegetables

Roasted root vegetables are not only sweet and crunchy, but they’re healthy too. The root vegetables we typically incorporate into our diets are onions and carrots. Why not be adventuresome and try something new like parsnips?

Parsnips are similar to carrots in that it is a root vegetable and has a similar shape. However, the parsnip does not have the same orange color as carrots, they’re creamy white. Usually, they are sold without the tops (which look a lot like a carrot top).

Parsnips have many health benefits. They’re high in fiber and a great source of potassium, vitamin c, and folate.

Eat them raw or cooked. Either way, they are sweeter than a carrot and taste more like a sweet potato

Roasted Root Vegetables: Parsnips and Carrots

Try out this healthy recipe for roasted root vegetables.

Ingredients (6 servings)

• 3/4 pound parsnips
• 3/4 pound carrots
• 1 Tablespoon vegetable oil
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper

Directions

1. Preheat oven to 400 °F.

2. Scrub the parsnips and carrots with a clean vegetable brush under running water and peel if needed.

3. Cut the vegetables into 3 inch x 1/2 inch sticks or 1 inch thick slices. Aim for pieces that are about the same size.

4. Transfer the cut vegetables to a large bowl. Add the oil, salt, garlic powder and pepper and stir to evenly coat the pieces.

5. Place vegetables in a single layer on large baking sheet with at least 1/4 inch between the pieces.

6. Roast the vegetables in the preheated oven for 10 to 15 minutes, then stir and roast for another 10 to 15 minutes until tender and golden with some browning.

7. Refrigerate leftovers within 2 hours.