How to Make Roasted Iowa Root Vegetables - A Step-by-Step Guide

Roasted Iowa Root Vegetables is a delicious and healthy dish that showcases the best of Iowa's bountiful fall harvest. This recipe is a great way to enjoy the natural flavors of root vegetables while creating a beautiful and colorful dish that will surely impress your guests.

Root vegetables are not just nutritious, they are also incredibly versatile and flavorful. In this recipe, we will be using a variety of root vegetables such as carrots, parsnips, turnips, and sweet potatoes. The...

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Ingredients

  • 8 parsnips, peeled
  • 6 large carrots, peeled
  • 1 celery root, peeled
  • 1 rutabaga, peeled
  • 1 yellow onion, peeled
  • 3 tablespoons minced garlic
  • 3 tablespoons dried rosemary
  • 2 tablespoons extra-virgin olive oil
  • sea salt and freshly ground black pepper to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Servings: 14
  • Yield: 14 8-ounce servings

  • Preheat oven to 400 degrees F (200 degrees C).
  • Chop parsnips, carrots, celery root, rutabaga, and yellow onion into 1-inch pieces and place in a large sealable container. Add garlic, rosemary, olive oil, salt, and pepper; seal container and shake well to coat vegetables evenly. Distribute vegetables in a single layer in two 9x13-inch baking dishes; scrape remaining oil and seasonings from container onto vegetables.
  • Roast in preheated oven until browned and easily pierced with a fork, about 45 minutes.
  • Nutrition

    135 cal.

    • Total Fat: 3g
    • Saturated Fat: 0g
    • Sodium: 116mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 7g
    • Total Sugars: 9g
    • Protein: 3g
    • Vitamin C: 29mg
    • Calcium: 93mg
    • Iron: 2mg
    • Potassium: 701mg