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HEALTHY RECIPE OF THE WEEK
ROASTED ROOT VEGETABLES
 

Ingredients

  • 3 1/2 cups coarsely chopped carrot (about 1 1/2 pounds)
  • 3 cups coarsely chopped parsnip (about 1 pound)
  • 1 3/4 cups coarsely chopped peeled turnips (about 1/2 pound)
  • 2 tablespoons olive oil
  • 1 teaspoon brown sugar
  • 1/2 teaspoon sea salt
  • 2 medium red onions, each cut into 8 wedges
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper

Preparation

  • Preheat oven to 450°.
  • Combine first 7 ingredients in a shallow roasting pan; toss well. Bake at 450° for 1 hour, stirring after 30 minutes. Add parsley, vinegar, and pepper, tossing to coat.