Roasted Root Veggie Candy
Veggies are nature’s candy when you have the right tools. We’ve got a trick up our sleeves that’ll make you fall in love with veggies. The warm and sweet seasoning blend in this recipe transforms vegetables from “blah” to “BAM”! It’s a great side dish for those holiday feasts, but it also jazzes up your regular, weeknight dinner routine.
20 min
4 servings
230 calories
Ingredients
4 medium carrots
2 large parsnips
1⁄2 medium red onion
10–12 small Brussels sprouts
1 pkg Candied Yams Seasoning or Sweet Garlic Chicken Seasoning
3 tbsp olive oil
Instructions
Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
Peel and chop carrots, parsnips, and onion. Place in Multipurpose Steamer; cover and microwave on high 5–6 min, or until tender.
Meanwhile, slice Brussels sprouts in half lengthwise.
Add sprouts, seasoning, and oil to steamer; toss to combine. Transfer to pan. Roast 10–12 min, or until browned.
Nutritional Information
Per serving: Calories 230, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 32 g (Fiber 7 g, Sugars 17 g), Protein 3 g.
Perfectly Balance Your Plate
Serve with 4 oz (113 g) lean protein and a dinner roll.