Recipe: Roasted Root Vegetables

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 alongside any protein or eat as a snack!

Ingredients

1 lb. 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 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon chili pepper powder
1 teaspoon black pepper
3/4 teaspoon sea salt

Directions

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 9×13-inch roasting pan.
5. Roast vegetables in preheated oven for 40 minutes, stirring occasionally until the vegetables are tender.

Nutrition information (per serving)

Makes 6 servings, 1 serving = 1 1/4 cups

Calories: 280
Total fat: 16 g
Saturated fat: 2 g
Trans fat: 0 g
Protein: 4 g
Carbohydrate: 34 g
Fiber: 7 g
Sugar: 12 g
Cholesterol: 0 mg
Sodium: 420 mg