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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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: roasted vegetable
Servings: 3
Calories: 104kcal
Author: Bebs


  • 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