Recipe: Roasted Root Vegetables
Root vegetables like carrots, parsnips and sweet potatoes are grown in the ground and most abundant in the fall months. They are good sources of complex carbohydrates and fiber for energy and digestion. The bright orange flesh of carrots and sweet potatoes are rich in Vitamin A along with other vitamins and minerals. Use any root vegetable to add variety to this recipe.
This recipe comes to you from Chef Beth at Caregivers Kitchen. It makes four 1-cup servings; each serving supplies 1 carb choice, 170 calories and 60 mg of sodium.
Essential Equipment
- cutting board
- paring or chef knife
- medium mixing bowl
- rimmed baking sheet
- vegetable peeler
- measuring cups
- measuring spoons
- spoon or spatula
Ingredients
- 1 c. carrot, peeled, cut into small cubes
- 1 c. parsnip, peeled, cut into medium cubes
- 2 c. sweet potatoes, peeled, cut into medium cubes
- 1 c. yellow onion, peeled and cut into thick wedges
- 2 tsp. salt-free seasoning blend
- 2 Tbsp. olive oil
- cooking spray or parchment paper
1. Preheat oven to 375°F. Line rimmed baking sheet with parchment paper or spray with cooking spray.
2. Wash vegetables, peel and cut into cubes.
3. In a medium bowl, add seasoning blend to olive oil and stir. Add vegetables and stir to coat.
4. Spread vegetables evenly onto the baking sheet and bake for 25-30 minutes, stirring after 10 minutes.
Serving Note: If chewing is difficult, the vegetables can be mashed and water added for a softer consistency.