Roasted Vegetable Trio - Beets, Parsnips & Carrots
Try this roasted vegetables of beets, carrots and parsnips, a perfect side dish or also a meal on its own for a healthy & yummy way to rid the holiday fat.
- 2 medium-size beets
- 1 big or 2 medium-sized carrot
- 1 big or 2 medium-sized parsnips
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1-2 tablespoons honey
Heat oven to 200°C.
Wash, peel and cut the beets, carrots and parsnips into strips or slices, about 1 cm thick.
Place them in a baking dish and sprinkle with salt and drizzle with olive oil.
Roast them for about 30-40 minutes or until just tender and golden.
Drizzle with honey before serving.
Calories: 104kcal | Carbohydrates: 5g | Protein: 0g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 776mg | Sugar: 5g | Vitamin A: 55IU