Everyday Roast Vegetables
Ingredients
- 1 pound carrots, peeled and cut lengthwise ⓘ
- 1 pound parsnips, peeled and cut lengthwise ⓘ
- 1 pound beets, peeled and cut into wedges ⓘ
- 1 red onion, cut into wedges ⓘ
- 3 tablespoons extra-virgin olive oil ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1 orange, cut in half ⓘ
- 1/2 cup coarsely chopped fresh parsley, for garnish ⓘ
Instructions
- Preheat oven to 400°F. In a bowl, toss carrots, parsnips, beets, and onion with olive oil; season with salt and pepper.
- Spread vegetables in a single layer on roasting pan, leaving as much space as possible between each. Roast until lightly browned and just tender (50-60 minutes), stirring halfway through baking. Remove; squeeze orange juice over top. Toss and transfer to platter. Serve with parsley.
Nutrition & Diet Analysis (per serving)
488
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).