Roasted Root Vegetables With Thyme

Roasted Root Vegetables With Thyme 590 Image by: Roasted Root Vegetables With Thyme 590 Author: Canadian Living

This tasty recipe is no fuss. In fact, you just toss and bake. These vegetables are equally delicious served at room temperature. Make this dish your own by adjusting the amount of each vegetable to your liking, such as adding more beets and using fewer parsnips. You need 12 cups prepared raw vegetables for six people.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: December 2011

Ingredients

  • 2 lbs beets peeled
  • 1 lb parsnips (about 3), peeled
  • 12 oz carrots (about 4), peeled
  • 6 cloves garlic
  • 6 fresh thyme sprigs
  • 3 tablespoons olive oil
  • 4 teaspoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method

Cut beets, parsnips and carrots into about 3/4-inch (2 cm) pieces; place in large bowl. Add garlic, thyme, oil, vinegar, salt and pepper; toss to coat.

Roast in greased roasting pan in 375?F (190?C) oven, stirring once, until golden and tender, about 1-1/2 hours. (Make-ahead: Cover and set aside at room temperature for up to 2 hours. Rewarm to serve, if desired.)

Nutritional facts Per Serving: about

  • Sodium 312 mg
  • Protein 3 g
  • Calories 181.0
  • Total fat 7 g
  • Potassium 715 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 28 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 62.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 74.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Root Vegetables With Thyme

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