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

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


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

Nutritional Information

Calories: 180, Total Fat: 6g, Saturated Fat: 1g, Sodium: 60mg, Carbohydrates: 33g, Dietar
y Fiber: 5g, Protein: 2g


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