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Roasted Root Veggies

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

Family-friendly

Quick and easy

Quick and easy

Quick and easy

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

Instructions


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. 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 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
Source:
My H-E-B Texas Life Magazine, November 2013

Overall Rating