Roasted Iowa Root Vegetables

A sworn lover of parsnips, this is but one more way to fix them. The use of celery root, a.k.a. celeriac, was an accident since I thought I was buying a rutabaga but it was an excellent addition. I’ve served this to company with rave reviews and it’s fairly healthy if you use the oil sparingly. Great way to enjoy fall and winter produce.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Chop parsnips, carrots, celery root, rutabaga, and yellow onion into 1-inch pieces and place in a large sealable container. Add garlic, rosemary, olive oil, salt, and pepper; seal container and shake well to coat vegetables evenly. Distribute vegetables in a single layer in two 9x13-inch baking dishes; scrape remaining oil and seasonings from container onto vegetables.

Step: 3

Roast in preheated oven until browned and easily pierced with a fork, about 45 minutes.

Per Serving: 135 calories; protein 2.8g; carbohydrates 27.4g; fat 2.6g; sodium 116.1mg.

Getting stay in and cook your dinner instead of dining out is already a step in the best direction if you’re more point on eating healthier. There’s no better way to know precisely what’s going into the food you’re eat than by making it yourself! Making the best of the main dish is only half the process , like that . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- focusing side dishes.

A side dish would easily derail your health goals, as sugar , sodium, fat, and calories would all get than high quickly if you’re not think about it . But with our healthy side dish recipes, you won’t ever run into that problem .