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

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 Rosemary

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

1 1/2 c. Central Market Organics Chicken or Vegetable Broth, regular or 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


Heat ovens to 450°F. Place oven rack to middle position. Line a large roasting pan w
ith foil and spray with non-stick cooking spray for easy clean-up.
Combine olive oil, pepper, Thyme, Rosemary and balsamic vinegar in a large mixing bowl. A
dd cut root vegetables to oil mixture and toss to coat.
Place seasoned roots into the prepared roasting pan. Sprinkle the root 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, Carbohydrates: 12g, Dieta
ry Fiber: 1g, Sugar: 1g, Protein: 1g


Healthy Cooking from H-E-B