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Roasted Root Vegetables

Photo: Jennifer Causey
Yield

Serves 4 (serving size: about 3/4 cup)

Ingredients

  • 4 ounces quartered shallots
  • 1 1/2 cups diagonally cut carrot
  • 1 1/2 cups turnip wedges
  • 1 1/2 cups golden beet wedges
  • Cooking spray
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Nutrition Information

  • calories 162
  • fat 7.1 g
  • satfat 1 g
  • monofat 5 g
  • polyfat 0.8 g
  • protein 2 g
  • carbohydrate 24 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 349 mg
  • calcium 61 mg
  • sugars 16 g
  • Est. Added Sugars 6 g

How to Make It

  1. Preheat oven to 450°F. Place shallots, carrot, turnip wedges, and golden beet wedges on a foil-lined baking sheet coated with cooking spray. Drizzle with olive oil; toss to coat. Bake at 450°F for 20 minutes. Add maple syrup, rosemary, salt, and pepper; stir well to combine. Bake 10 minutes or until tender.