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Oven Roasted Roots
Prep Time:
30 minutes
Cook Time:
45 minutes
Makes:
16 servings
Ingredients

1/2 c. H-E-B Light Olive Oil

2 tsp. Central Market Organics Black Pepper

1 Tbsp. each: Central Market Organics Dried Thyme Leaves & Crushed Ros
emary

1/4 c. H-E-B Balsamic Vinegar

1 1/2 c. Central Market Organics Chicken or Vegetable Broth, regular o
r low sodium

1 (1 lb.) bag parsnips, peeled and cut into 1-inch pieces

1/2 lb. each: rutabegas, turnips & sweet potatoes, peeled and cut into

1-inch chunks

1 sweet yellow onion, peeled and cut into 2-inch pieces

2 tsp. kosher salt, to taste

Directions


Heat ovens to 450°F. Place oven rack to middle position. Line a
large roasting pan with foil and spray with non-stick cooking spray fo
r easy clean-up.
Combine olive oil, pepper, Thyme, Rosemary and balsamic vinegar in a l
arge mixing bowl. Add cut root vegetables to oil mixture and toss to
coat.
Place seasoned roots into the prepared roasting pan. Sprinkle the roo
t mixture with salt to taste. Bake for 45 minutes, stirring every 15
minutes, or until roots are caramelized and golden.

Nutritional Information


Calories: 110, Total Fat: 7g, Saturated Fat: 1g, Sodium: 370mg, Carboh
ydrates: 12g, Dietary Fiber: 1g, Sugar: 1g, Protein: 1g

Source


Healthy Cooking from H-E-B