Roasted Root Vegetables
Chunks of potato, sweet potato, parsnip, turnip, carrot and onion roasted with oil and Parmesan — about 271 calories per serving.
Sodium is calculated without salt added to taste.
Estimated; may vary.
Roasted root vegetables for one plate: chunks of potato, sweet potato, parsnip and turnip with carrot and onion, tossed in a tablespoon of oil and a little Parmesan and baked until tender. One serving comes to about 271 calories and 4 g of protein, most of it from the vegetables themselves.
Cut everything to the same size, roughly 1-inch chunks, and spread it in a single layer. Pieces that touch or pile up steam instead of roast and come out pale and soft. At 350°F they need close to an hour; 425°F gets them browner in 35 to 40 minutes.
Any mix of roots works: rutabaga, beets or celery root in place of the turnip or parsnip. Leftovers reheat well in a hot oven or skillet and are good cold in a grain salad. Serve alongside roast chicken, pork chops or a fried egg for a simple dinner.
Ingredients
- Russet Potato1/4 medium, in chunks (53 g)
- Sweet Potatoes1/4 medium, in chunks (32 g)
- Parsnips1/4 medium, in chunks (30 g)
- Turnips1/4 medium, in chunks (30 g)
- Carrots (Mature)1/2 medium, chopped (30 g)
- Onions (Yellow)1/4 medium, chopped (28 g)
- Soybean Oil1 tablespoon, vegetable (14 g)
- Parmesan Cheese (Grated)2 teaspoons (4 g)
- Cut every vegetable to the same size so they finish together; sweet potato cooks faster than potato, so make its pieces slightly larger.
- Do not crowd the pan. One layer with space between pieces gives browned edges instead of steamed vegetables.
- Refrigerate leftovers within 2 hours in a covered container and use within 4 days; reheat in a 400°F oven to restore the crisp edges.
- Contains: milk (Parmesan cheese).
- Skip the Parmesan or use a plant-based hard cheese for a dairy-free version; the dish is gluten-free as written.
Method
- Wash your hands and all surfaces before you start.
- Preheat the oven to 350°F. Scrub or peel the root vegetables.
- Cut the vegetables and onion into large, even chunks, about 1 inch.
- Put them in a bowl, pour the oil over and toss to coat.
- Add the Parmesan and any seasoning you like, and toss again.
- Spread in a single layer on a baking sheet.
- Bake about 1 hour, stirring once, until a fork slides in easily.
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