Roasted Rood Vegetable Medley

Root vegetables are in season in the fall and make for a great vegetable side dish. You may know some of the root vegetables: all varieties of potatoes, beets, carrots, parsnips, turnips, radishes, and rutabaga. Potatoes (sweet, white, yellow, etc.) are considered a starchy vegetable because they are higher in carbohydrates compared to other root vegetables. Other root vegetables, such as carrots, beets, parsnips, turnips, radishes, and rutabaga, are lower in starch and are not considered a starchy vegetable or carbohydrate. No matter which type you choose, root vegetables are a great source of fiber which will help with feelings of satisfaction and fullness after a meal. This gorgeously colorful roasted root vegetable medley is low in carbohydrates and high in fiber. Not to mention it is easy to make with minimal cleanup! This recipe is great when served alongside a roast chicken or pork tenderloin, or as a side for a holiday dinner.

Ingredients:

6 ounces radishes, quartered 

6 ounces parsnips, cut diagonally into 2-inch pieces

6 ounces carrots, cut diagonally into 2-inch pieces

4 ounce turnips, cut into ½-in wedges 

4 ounces golden beets, cut into ½-in wedges 

6 cloves garlic, minced

½ tsp sprigs fresh rosemary 

2 Tbsp olive oil 

½ tsp black pepper 

pinch of salt

Directions:

1. Preheat oven to 425˚F. 

2. Line large rimmed baking sheet with foil or parchment paper

3. Combine radishes, parsnips, carrots, turnips, beets, garlic, and rosemary in a large bowl.  

4. Drizzle with olive oil, toss, and sprinkle with salt and pepper.  

5. Arrange vegetables in a single layer on a baking sheet. Turn pieces cut side down to maximize browning.

6. Roast, turning halfway through until vegetables are tender, 25-30 minutes.

Nutrition Information:

Serving size: 2 oz

60 Calories

3 g Total Fat

9 g Carbohdyrates

3 g Fiber

1 g Protein

35 mg Sodium