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Roasted Root Vegetables (1 of 2)

This kid-friendly recipe will bring the spirit of Thanksgiving to your family's table. For more seasonal vegetarian recipes, check out Erin Alderson's site at

Make time: 15 minutes

Total time: 50 minutes


  • 2 medium parsnips
  • 2 medium turnips
  • 1 medium rutabaga
6 carrots, mixed colors if available
3 Tablespoons olive oil, divided
  • 1⁄2 teaspoon sea salt
1⁄4 teaspoon black pepper
  • 1⁄2 cup walnuts, toasted
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon maple syrup


  1. Preheat oven to 400 ̊F. Cut vegetables into 1⁄4-inch cubes and toss with 1 Tablespoon of the olive oil, salt, and pepper. Spread into a single layer in a large roasting pan. Roast until vegetables are tender and starting to brown, 30-35 minutes. Remove from oven and stir in toasted walnuts.
  2. In a small bowl, whisk together olive oil, vinegar, and maple syrup until combined. Pour over warm vegetables and stir to coat. Serve hot.
Makes 8 servings

Per serving: calories 170, fat 10 g, protein 4 g, carbohydrates 19 g, fiber 5 g, sugar 9 g


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