Roasted Root Vegetables

Photo Courtesy Rachel Durrent

Photo Courtesy Rachel Durrent

Isn’t this time of year just the best! I start skipping and humming a merry tune in mid-October and I don’t stop until the end of January. By December, most of my family members beg me to turn off the Christmas carols and stop forcing hot cocoa on them.

Everything about fall and winter makes me happy, but the food…! Oh, the food is my favorite! Of course, as nearly all health-wise folk and the majority of women, I try to pace myself when it comes to holiday goodies. Don’t get me wrong, I indulge in pie, and taters, and COOKIES, but I try to eat my veggies first. (How was that segway?).

So, with the holidays strongly on my mind, here’s a healthy side dish to your table o’ turkey. This recipe is a wonderful, seasonal addition to Thanksgiving dinner because the vegetables take up minimal oven space and can be roasted while the turkey cooks. The colors of these vegetables scream fall and phytochemicals (my favorite)!

Hey! That's me! Photo courtesy: Rachel Durrent

Hey! That’s me! Photo courtesy: Rachel Durrent

Roasted Root Vegetables

That Rachel, she's good! Photo courtesy: Rachel Durrent

That Rachel, she’s good! Photo courtesy: Rachel Durrent

Serves 6-8
Prep time: 10 minutes
Cook time: 30-45 minutes


1 lb Root vegetables in season, such as beets, winter and summer squash, carrots, potatoes, peeled and chopped in 1” pieces
½ fennel bulb, sliced
2 tbsp olive oil
1 tsp thyme
1 sprig fresh rosemary
Salt and pepper


Preheat oven to 450°F. Spread vegetables out evenly on baking sheet. Drizzle with olive oil and season with herbs, salt and pepper. Cook for 30-45 minutes, until vegetables are golden brown and fork tender.

Nutrition Facts
Serving Size: 1 cup
Amount per Serving
Calories 136
Total Fat 2.5g
Sat fat 0.5g
Trans fat 0g
Cholesterol 0mg
Carbohydrate 26g
Sugar 5g
Fiber 7.5g
Protein 2.5g

Photo courtesy: Rachel Durrent

Photo courtesy: Rachel Durrent


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