Roasted root vegetables

Roasted root vegetables

  • Prep:
  • Cook Time: 40 min
  • Total: 40 min
  • Serving: 8 People

Root veggies are low in calories yet packed with flavor, especially when deliciously caramelized in the oven.


  • 1 large sweet potato
  • 1 large parsnip
  • 1 large rutabaga
  • 2 large carrots
  • 2 tablespoons olive oil
  • 1/2 cup apple cider
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • Salt and freshly ground black pepper to taste
  • 1 cup walnuts, toasted, coarsely chopped
  • 3 tablespoons chopped fresh parsley


  1. Preheat oven to 400 degrees F. Cut all vegetables into even bite-sized pieces.
  2. In a large bowl, whisk together olive oil, cider, brown sugar, and cinnamon; add vegetables and toss to coat; season with salt and pepper.
  3. Place vegetables on a large rimmed baking sheet; roast for 40 minutes, stirring occasionally, until vegetables are caramelized and tender.
  4. Transfer to a serving dish and toss with walnuts and parsley.