Candied Root Vegetables
Roasting brings out the natural sweetness of vegetables. No sugar is needed in this delicious and easy recipe.
To get 6 cups of root vegetables, start with around 3 medium roots — a sweet potato, a large parsnip, and a turnip, say. Don't crowd them in the pan: They need plenty of room or they'll steam instead of brown.
Hands-On Time: 5 minutes
Ready In: 1 hour, 5 minutes
Yield: 4-6 servings
6 cups root vegetables, peeled and diced into roughly half-inch cubes
3 tablespoons olive oil
1 1/2 teaspoons kosher salt (or half as much table salt)
- Heat oven to 425. In a large bowl, mix veggies with oil, add salt, and mix again. Spread in a single layer on a large roasting pan, then roast for about an hour. Flip with a spatula occasionally so that they brown evenly.
Per Serving (3/4 cup): 125 Calories, 2g Protein, 15g Carbs, 4g Fiber, 5g Sugar, 7g Fat, 1g Saturated Fat, 546mg Sodium, 0mg Cholesterol.