This recipe was modified from it’s original in RealSimple.com written By Kay Chun, November 2001.
Serves: 4 generously Prep Time: 15m Cook Time: 1hr
- 1.5 lb beets
- 1.5 lb parsnips
- 1.5 lb baby carrots
- 4 tablespoons brown sugar or turbinado sugar
- 4 tablespoons olive oil
- 2 tablespoons apple cider vinegar
Heat oven to 450° F
Peel and cut beets and parsnips into even sized chunks (about 1.5 in)
In a medium bowl, whisk together the brown sugar, oil, and vinegar
Add to mixture baby carrots, beets, and parsnips. Toss and coat vegetables well.
Place vegetables into a small roasting pan. (Resist temptation to lick the bowl!)
Cook until tender for about 1 hour, stirring halfway
The vegetables can be roasted and kept at room temperature up to 2 hours in advance or refrigerated up to 1 day in advance. Reheat from room temperature at 350° – 400° F.
Nutrition Information Per Serving
Calories 297; Carbohydrate 42g; Cholesterol 0mg; Fat 13.5g; Sat Fat 1.9gm; Fiber 9g; Protein 3g; Sodium 127mg
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This is a dish in Easy, Healthy, Delicious Thanksgiving side dishes for Optimal Energy.