Roasted Root Vegetables

Celebrity chef Robert Irvine created this yummy alternative to mashed white potatoes. It's easy, nutritious, and high in fiber.

Prep Time: About 1 hour

What you need:

• 1 cup butternut squash, peeled and diced
• 1 cup celery root, peeled and diced
• 1 cup carrots, peeled and diced
• 1 cup new potatoes, diced
• 1 cup parsnips, peeled and diced
• 1 teaspoon garlic, minced
• 1/2 teaspoon fresh thyme, chopped
• 2 tablespoons grapeseed oil
• a dash of kosher salt
• a dash of black pepper
• 1 tablespoon fresh parsley, chopped

What to do:

1. Preheat oven to 350°F (176°C).
2. Place all vegetables in a large mixing bowl. Add minced garlic, thyme, oil, salt, and pepper. Toss well and arrange on a baking sheet lined with parchment paper.
3. Roast in oven for 25–35 minutes until vegetables are carmelized and cooked through. Test by piercing with a fork.
4. Remove from oven and garnish with fresh parsley before serving.

Nutritional analysis (per serving):

• 110 calories
• 2g protein
• 5g fat
• 0g sat. fat
• 16g carbohydrate
• 3g fiber
• 0mg cholesterol
• 125mg sodium
• 3g sugars

Serves: 6

Serving size: 1 cup

Note: Nutritional analysis may vary depending on ingredient brands used.

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