By Karen Hanson
Roasted Root Vegetables
Ingredients
3-4 parsnips, approx. 3/4 – 1 lb. total, peeled and cut into 1” pieces
5-6 carrots, approx. 3/4 – 1 lb. total, peeled and cut into 1” pieces
2 large yellow peppers, cored and seeded, sliced into 1/2” wide strips
2 large red peppers, cored and seeded, sliced into 1/2” wide strips
1 large bulb fennel, approx. 1/2 lb., rinsed, sliced into 1/2” wedges
1 red onion, cut into 1/2” wedges
3-4 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1-2 Tbsp. rosemary or thyme as desired, optional
Instructions
Combine all vegetables with olive oil and season with salt and pepper; spread in a single layer across roasting pan. Roast in preheated 400 degree F. oven for approximately 45 minutes, stirring at least once, halfway through cooking time.
A variety of vegetables can be used. Potatoes, sweet potatoes, green beans and beets are wonderful choices too!
Karen Hanson
Karen Hanson is a dietitian for the Johnson County Department of Health and Environment. Her role is to promote sound nutrition practices and education for the public. She is a Registered Dietitian and a Certified Exercise Physiologist through the American college of Sports Medicine. Karen and her husband have been... Read more
