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A colorful medley of carrots, parsnips, and onions, roasted to tender perfection with aromatic herbs. This salt-free version lets the natural sweetness of the vegetables shine through, making it a healthy and flavorful side dish.
For 4 servings
Preheat the oven and prepare the vegetables
Season the vegetables
Roast the vegetables
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This recipe goes great with these complete meals
A colorful medley of carrots, parsnips, and onions, roasted to tender perfection with aromatic herbs. This salt-free version lets the natural sweetness of the vegetables shine through, making it a healthy and flavorful side dish.
This american recipe takes 55 minutes to prepare and yields 4 servings. At 179.58 calories per serving with 2.95g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Garnish and serve
Add other vegetables like bell peppers or zucchini in the last 15 minutes of roasting for more nutrients and color.
Cut the vegetables into smaller, half-inch cubes to reduce the roasting time by about 10-15 minutes.
Add a teaspoon of maple syrup or honey before roasting to enhance the natural sweetness and encourage kids to eat them.
To reduce potassium, replace potatoes with cauliflower florets. Ensure you are using a low-potassium vegetable mix and consult with a dietitian.
This recipe is completely free of added sodium, which is beneficial for maintaining healthy blood pressure levels.
Root vegetables are an excellent source of fiber, which aids digestion, promotes gut health, and helps you feel full.
Carrots and parsnips provide essential vitamins like Vitamin A (for vision) and Vitamin C (for immunity).
Yes, they are very healthy. They are packed with fiber, vitamins, and minerals. This salt-free version is excellent for managing blood pressure and reducing sodium intake.
A one-cup serving contains approximately 160-180 calories, primarily from the vegetables' natural carbohydrates and the olive oil.
Absolutely! If using fresh herbs like rosemary and thyme, use about 1 tablespoon of each, finely chopped. Add them during the last 10 minutes of roasting to prevent them from burning.
Ensure the vegetables are completely dry before tossing with oil, don't overcrowd the pan, and use a high enough oven temperature (400°F/200°C).
