Fall is a great season for roasted root vegetables.
Not only do the bright red and orange colors remind me of fall leaves, hot cooked vegetables are so much more appealing than salads on cold evenings! Fresh beets have a natural sweetness that really comes out when roasted. Carrots pack lots of vitamin A and also contribute a sweet flavor, which complements the earthy flavor of parsnips.
Root vegetables are in season this time of year and are also some of the least expensive vegetables, making it easy to get a lot of nutrition for less cash!
If you don’t like one of these root veggies, you can omit it or substitute something else. Potatoes, sweet potatoes, turnips, yams, onions, and any kind of winter squash work in this recipe too, so make it to your liking. If you’ve never roasted vegetables, it’s super-simple and requires nothing more than some olive oil, salt, and a hot oven. You can do it, it's easy! This makes a big batch, enough to have leftovers for several days. If you don't want to make so many (or only own one cookie sheet) just use half the amount of everything.
What you'll need:1.5 pounds beets 1 pound parsnips 1 pound carrots 1 tablespoon olive oil salt (1-2 cookie sheets and a large mixing bowl)
What to do: Preheat oven to 450 degrees F. Peel and cube 1.5 pounds of beets, and 1 pound each of parsnips and carrots. Toss all the veggies in a large bowl with 1 tablespoon olive oil and spread in a thin layer onto 2 cookie sheets.
Sprinkle the veggies lightly with salt, and roast for 25 minutes. Stir, and return to the oven for another 20-25 minutes, or until veggies are tender.
8 servings. Nutrition Facts per serving: 116 calories, 2 g fat, 23 grams carbohydrate (7 grams fiber), 3 grams protein.
Per serving, this dish provides two times the RDA for vitamin A, a quarter of your daily needs for vitamins C and K, and about a third of the folate you need. That’s a lot of nutrition; not just another pretty side dish.