Try ComfortFood + Kitchenette Chef Kim Quay’s twist on a root veggie favorite for a crowdpleaser.
Why We Love It
While root vegetables may not always look sexy, they are loaded with vitamin A and iron. Plus, they taste great while still being pretty light on the calories. Parsnips will add folate to your diet, which is especially important if you’re trying to conceive or you’re pregnant or breastfeeding. I love this dish, especially when I’m entertaining because it’s so easy to prepare. Just make sure to keep an eye on the time so the veggies aren’t under or overcooked.
TO MAKE
(1) Position the rack in center of the oven and preheat to 400° F. Spray a heavy, large baking sheet with nonstick spray. (2) Combine all remaining ingredients except garlic in a very large bowl, and toss to coat. Season generously with salt and pepper. (3) Place vegetable mixture on baking sheet. (4) Roast 30 minutes, stirring occasionally. Add garlic cloves. (5) Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. Let stand on baking sheet at room temperature. Rewarm in 450° F oven until heated through, about 15 minutes. (6) Transfer roasted vegetables to large bowl and serve.
NUTRITION INFORMATION
Calories: 193, Total Fat: 8.9g, Saturated Fat: 1.3g,Cholesterol: 0mg, Total Carbohydrate: 28g, Dietary Fiber: 6.3g, Protein: 3g, Sodium 82 mg
INGREDIENTS
Non-stick vegetable oil spray
1 lb potatoes, unpeeled, scrubbed, cut into 1-inch pieces
1 lb celery root (celeriac), peeled, cut into 1-inch pieces
1 lb rutabagas, peeled, cut into 1-inch pieces
1 lb carrots, peeled, cut into 1-inch pieces
1 lb parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch thick rounds
2 T chopped fresh rosemary
½ cup olive oil
10 garlic cloves, peeled
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