Recipe from our chefs: Herb-roasted root vegetables

Root vegetables are low in calories and packed with antioxidants and fiber. But sometimes we struggle with what to do with them. Sure, we know how to cook potatoes, but what about parsnips and turnips? Here’s a recipe that’s a medley of parsnips, turnips and carrots mixed in an herb blend, then roasted to perfection, preserving not only flavor but nutrients. 

Start to finish: 40 minutes

Recipe Ingredients:

• 2 large carrots, peeled and sliced on an angle into 1/3-inch thick rounds
• 3 large garlic cloves, chopped
• 3 large parsnips, peeled and sliced on an angle into 1/3-inch thick rounds
• 2 medium turnips, cut into 1-inch squares  
• 1 large red onion, peeled and cut into large chunks
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 tablespoon dried parsley
• 2 teaspoons dried thyme
• Salt and pepper to your taste

Recipe steps:

1. Preheat oven to 425 F.   
2. Prep all ingredients and place in a large bowl. Toss to coat. 
3. Transfer to one large or two smaller baking sheets and distribute evenly in a single layer.
4. Roast for 25 to 30 minutes, depending on how thick your vegetables were cut, to desired tenderness.

Nutrition information per serving:

Makes 6 servings

Calories: 139
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 53.9 mg
Carbohydrates: 22 g
Dietary Fiber: 6 g
Sugar: 7 g
Protein: 2 g

Another great veggie side dish is our Roasted tomato gazpacho.

For more healthy recipes and nutrition tips, visit https://wexnermedical.osu.edu/nutrition-services.