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 mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Dinner
Cuisine: American
Servings: 6 servings
Author: Cassy
- 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
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!
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