Roasted Root Veggie Candy

20 min

4 servings

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.

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

Preparation

  1. Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
  2. Peel and chop carrots, parsnips, and onion. Place in Multipurpose Steamer; cover and microwave on high 5–6 min, or until tender.
  3. Meanwhile, slice Brussels sprouts in half lengthwise.
  4. 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, 0 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.