Healthy Thanksgiving Recipes: Roasted Fall Veggies


Katie Cavuto-Boyle, chef-owner of Healthy Bites ToGo

Roasted Fall Veggies
Serves 8
• 2 Tbsp. olive oil
• 3 carrots, sliced 1 inch thick
• 2 c. Brussels sprouts, halved
• 1 large turnip, cut into 1-inch cubes
• 3 medium parsnips, sliced 1 inch thick
• 1 medium sweet potato, cut into 1-inch cubes
• 1 c. pearl purple onions, peeled and whole
• 2 Tbsp. fresh thyme, chopped
• 2 Tbsp. fresh oregano, chopped
• 1 Tbsp. fresh rosemary, chopped
• Salt and pepper to taste

Directions
Preheat oven to 400 degrees F. Place vegetables in a large, rimmed baking sheet. Toss with herbs, olive oil, and salt and pepper to evenly coat. Roast for 35 to 40 minutes or until tender.

91.7 calories, 3.7 g. fat, .54 g. sat. fat, 1.2 g. protein, 14.6 g. carbs, 3.4 g. fiber, 113 mg. sodium, 0 mg. cholesterol