Monday, October 22, 2012

Roasted Root Vegetables With Rosemary - Vegan And Gluten Free

Roasted parsnip, sweet potato, Yukon gold potato & carrots.
6 grams of fiber per serving!

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The Best Part of Autumn
Nothing screams "autumn" more than root vegetables. And there's nothing quite like the aroma of them roasting in the oven with rosemary. It makes you feel a little better about the summer ending and the cooler weather ahead. Here's a simple recipe that's perfect for Thanksgiving dinner or just a casual home-cooked meal. 

Roasted Root Vegetables with Rosemary
Vegan, Gluten Free
[makes 4 servings]

1 to 2 tablespoons extra virgin olive oil plus some to grease pan
1 cup peeled and diced parsnip (1 large parsnip)
1 cup peeled and diced Yukon gold potato (1 medium potato)
1 cup peeled and diced sweet potato (1 medium sweet potato)
1 cup peeled and diced carrot ( 1 or 2 carrots)
2 cups chopped yellow onion (1 large)
2 teaspoons chopped fresh rosemary
3/8 teaspoon black pepper, or to taste
1/2 teaspoon salt, or to taste
3/8 teaspoon granulated garlic, or to taste

Select your favorite root vegetables.

Your cooking time will depend on how small you dice your vegetables. A half inch dice is a nice size.

Preheat the oven to 400 degrees F and lightly grease a large, shallow roasting pan with olive oil.

Place all of the ingredients in the roasting pan and toss them until the vegetables are well coated with oil and the seasoning is evenly distributed. If you use a non-stick roasting pan, you can use 1 tablespoon of oil. Otherwise, you may want to use a bit more. (You can mix the ingredients in a bowl before pouring them onto the roasting pan if you wish but I prefer to use fewer dishes).

Once coated, spread the vegetables out in the roasting pan so they are one layer deep.

Spread out so the vegetables cook evenly.

Place the pan into the preheated oven and cook 35 to 45 minutes, turning the vegetables with a spatula once or twice during the cooking time.

Remove from the oven and serve.

Per serving (with 1 tablespoon oil): 156 calories, 3.9 g fat, 0.6 g saturated fat, 0 mg cholesterol, 2.8 g protein, 30 g carbohydrates, 6 g dietary fiber and 338 mg sodium.

Per serving (with 2 tablespoons oil): 185 calories, 7.4 g fat, 1.1 g saturated fat, 2.8 g protein, 30 g carbohydrates, 6 g dietary fiber and 338 mg sodium.


ana manwaring said...

Roasted root vegetables are my favorite. I sometimes add celery (not a root) because I really like it. I'm hungry. Maybe I'll try the recipe now!

ana manwaring said...

PS What does rosemary do for us? Rosemary for remembrance, great flavor and??

Dr. Joanne L. Mumola Williams said...

Although rosemary is a very good source of dietary Fiber, Vitamin A, Vitamin C, Folate, Calcium, Iron and Manganese, the small amount in this recipe would not contribute significant amounts of these vitamins and minerals.
But the flavor and aroma is wonderful!