Looking for a quick side dish for dinner tonight? Uproot some major health benefits with this winning roasted veggie recipe. Sweet potatoes and carrots may be the cool kids of the subterranean veggies, but expand your starches to include parsnips, turnips and rutabaga and you’ll be unearthing a world of possibilities (hello, parsnip fries!) and health benefits. Root veggies are full of fiber, and slow-digesting carbohydrates, both of which keep your insulin levels nice and steady to ward off sugar cravings and crashes. High fiber diets have also repeatedly been shown to promote weight loss and maintenance. Root vegetables contain natural sugars that caramelize as they bake, so they taste amazing with nothing but fresh herbs, garlic and a bit of oil—no added sugar or butter necessary.

Garlic & Rosemary Roasted Harvest Vegetables

Prep time: 20 minutes  |  Total time: 1 hour
Makes 8-10 servings
2 medium carrots
½ pound Brussels sprouts, halved
5 garlic cloves, sliced
2 medium or 1 large sweet potato
2 medium parsnips
1 medium turnip
1 leek or medium yellow onion
1 Tbsp olive oil
1 Tbsp dry rosemary
1 tsp kosher sea salt
1 tsp black pepper
1. Clean, peel and slice all veggies into halves of rounds. Try to cut vegetables in uniform size. Peel the garlic, then slice it thin.
2. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper. You may need two baking sheets.
3. In a large mixing bowl, combine the veggies, garlic, oil, rosemary, salt and pepper. Make sure all of the vegetables are coated. Pour the veggies onto the lined baking sheet in one layer.
4. Bake for 30-40 minutes until veggies are tender, tossing a few times throughout. Remove from the oven and allow to cool before serving.
Nutrients Per Serving:
Calories: 92, Fats: 2 g, Carbs: 17 g
Fiber: 4 g, Protein: 2 g
Recipe by Shoshana Pritzker, RD, CDN  |  Photo by Paul Buceta

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