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Nutrition Facts
Serving Size 115 g
(Approx. 16 Servings)
Amount Per Serving
Calories 110 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 320 mg 13%
Total Carbohydrate 11 g 4%
Dietary Fiber 3 g 11%
Sugars 4 g
Protein 1 g
Vitamin A 40% Iron 4%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Oven Roasted Roots

Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
16  People


Recipe makes 16 Servings

1/2 cup(s) H-E-B Extra Light Tasting Olive Oil
2 Tsp black pepper
1 Tbsp H-E-B Organics Thyme
1 Tbsp rosemary, cut into 2-inch sprigs
1/4 cup(s) balsamic vinegar
1 Lb parsnips, peeled & cut into 1-inch chunks
1/2 Lb rutabagas, peeled & cut into 1-inch chunks
1/2 Lb turnips, peeled & cut into 1-inch chunks
1/2 Lb sweet potatoes, peeled & cut into 1-inch chunks
1 sweet onion, peeled & cut into 2-inch pieces
1 1/2 cup(s) Central Market Organics Low Sodium Chicken Broth
2 Tsp kosher salt
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Place oven rack in middle position and preheat oven to 450°F.
Line a large roasting pan with foil. Set aside.
Combine olive oil, pepper, thyme, rosemary and balsamic vinegar in a large mixing bowl.
Add parsnips, rutabagas, turnips, sweet potatoes and onion to olive oil mixture. Toss to coat.
Spread out seasoned roots in prepared roasting pan and add broth.
Sprinkle with salt.
Roast 45 minutes, stirring every 15 minutes, or until roots are caramelized and golden.



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