Roasted Root Veggies

Prep Time:
20 minutes
Cook Time:
40 minutes
8 servings

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


1/ cider, cider vinegar,

1/4c.brown sugar,

3parsnips, peeled & cut in 2-inch pieces,

1onion, chopped,

3carrots, peeled & cut in 2-inch pieces,

2red potatoes, quartered,

1turnip, peeled & cut in 2-inch pieces,

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

4cloves garlic, peeled,

3Tbsp.olive oil,

1/4 tsp.ground cinnamon,

1/4 tsp.each salt & pepper,


1Preheat oven to 400°F. Line a large sheet pan with foil and set aside.

2In a microwave safe bowl combine apple cider, apple cider vinegar, and brown sugar. Microwave on High 1 minute. Set aside.

3Toss veggies and garlic in a large bowl with olive oil, cinnamon, salt and pepper. Pour onto prepared sheet pan and roast 30 minutes.

4Remove from oven and drizzle with apple cider glaze. Bake an additional 15 minutes or until golden brown and fork tender.

Nutritional Information

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

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