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Roasted Root Vegetables   
Daily Dose
Here’s something to look forward to every fall and winter — roasted root vegetables. Not only are they packed with essential vitamins and minerals, but they’re fiber-rich, which means they’ll keep you feeling full, longer. Perhaps most important, however, is how flavorful they are. Serve with a roast chicken or fish for a delicious meal.

From Cleveland Clinic Wellness

Yield: 6 Servings
1 pound red new potatoes
1 large rutabaga
1 medium orange sweet potato
1 parsnip, about 9 inches long
2 carrots
4 tablespoons extra virgin olive oil
1.5 teaspoons onion powder
1.5 teaspoons garlic powder
1 teaspoon chili pepper powder
1 teaspoon black pepper
¾ teaspoon sea salt
1. Preheat oven to 375° F.

2. Toss potatoes, rutabaga, sweet potato, parsnip and carrots with olive oil in a large bowl until coated.

3. Season with onion powder, garlic powder, chili pepper, salt and pepper. Toss until evenly coated.

4. Spread vegetables into a 9x13-inch roasting pan.

5. Roast vegetables in preheated oven for 40 minutes, stirring occasionally until the vegetables are tender.
Nutrition Info Per Serving: (About 1¼ cups) 280 calories, 16 g total fat, 2 g saturated fat, 0 g trans fat, 4 g protein, 34 g total carbohydrate, 7 g fiber, 12 g sugar, 0 mg cholesterol, 420 mg sodium
GO! Foods for You is not just another diet! It's about learning how to cook and eat for a longer and healthier life. Our guided, online program provides an eating assessment, weekly lessons and demos, customizable activities and daily encouragement. Learn more about GO! Foods for You.

Shop in our Healthy Eating section of the wellness store.
*Note: The photo displayed is representational only and does not show this exact recipe.


ADDED TO  Recipe- Side Dish, Food- Recipes  2126 days 1 hour 20 min ago
1  Comment  |  Trackback Url  |    Links to this post

Lynn commented on Wednesday, November 20, 2013 8:25 AM
Never need to use oil when roasting vegetables. Instead add vegetable stock whenever roasting or sautéing.
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