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This winter root veggie roast combines carrots, parsnips, beets, fennel, and more until crisp with a flavorful lemon-parsley vinaigrette. It is the perfect way to enjoy the season's bounty of root vegetables!
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5 from 1 vote

Winter Root Veggie Roast

This Winter Root Veggie Roast combines carrots, parsnips, beets, fennel, and more until crisp with a flavorful lemon-parsley vinaigrette. It is the perfect way to enjoy the season’s bounty of root vegetables!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dinner
Cuisine: American
Servings: 6 servings
Author: Cassy

Ingredients

  • 1/2 cup parsley chopped
  • 2 tablespoons lemon juice about one small lemon
  • 1/4 cup extra virgin olive oil
  • 3 carrots peeled
  • 3 parsnips peeled
  • 2 rutabaga peeled
  • 2 large or 3 small beets peeled
  • 1/2 medium yellow onion
  • 1 bulb fennel
  • 1 teaspoon sea salt

Instructions

  • Preheat oven to 375 F.
  • In a medium bowl, whisk together the chopped parsley, lemon juice, and olive oil.
  • Chop the carrots, parsnips, rutabaga, and beets into 1-inch cubes, then slice the fennel and onion into large chunks. Place in a large bowl and toss with the lemon-parsley sauce and salt. Spread the vegetables onto one large or two medium rimmed sheet pans, ensuring they don't overlap.
  • Bake for 45 minutes to 1 hour, or until outside of vegetables is crisp and they are easily pierced with a fork.
  • Remove from oven and serve warm!

Nutrition

Calories: 228kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 477mg | Potassium: 1077mg | Fiber: 10g | Sugar: 15g | Vitamin A: 5581IU | Vitamin C: 62mg | Calcium: 126mg | Iron: 2mg