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Roasted Root Veggies
Prep Time:
20 minutes
Cook Time:
40 minutes
Makes:
8 servings
Ingredients

1/3 c. apple cider

1 Tbsp. apple cider vinegar

1/4 c. brown sugar

3 parsnips, peeled & cut in 2-inch pieces

1 onion, chopped

3 carrots, peeled & cut in 2-inch pieces

2 red potatoes, quartered

1 turnip, peeled & cut in 2-inch pieces

1 sweet potato, peeled & cut in 2-inch pieces

4 cloves garlic, peeled

3 Tbsp. olive oil

1/4 tsp. ground cinnamon

1/4 tsp. each salt & pepper

Directions


Preheat oven to 400°F. Line a large sheet pan with foil and set asi
de.
In a microwave safe bowl combine apple cider, apple cider vinegar, and
brown sugar. Microwave on High 1 minute. Set aside.
Toss veggies and garlic in a large bowl with olive oil, cinnamon, salt
and pepper. Pour onto prepared sheet pan and roast 30 minutes.
Remove from oven and drizzle with apple cider glaze. Bake an additiona
l 15 minutes or until golden brown and fork tender.

Nutritional Information


Calories: 180, Total Fat: 6g, Saturated Fat: 1g, Sodium: 60mg, Carbohy
drates: 33g, Dietary Fiber: 5g, Protein: 2g

Source


My H-E-B Texas Life Magazine, November 2013