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
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
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*Note: The photo displayed is representational only and does not show this exact recipe.