Roasted Root Vegetables

Note: Celebrity chef Robert Irvine created this recipe, which is an alternative to mashed white potatoes. It’s nutrient rich and high in fiber.

Prep Time: About 1 hour

Ingredients:

• 1 cup butternut squash, peeled and diced
• 1 cup celery root, peeled and diced
• 1 cup carrots, peeled and diced
• 1 cup new potatoes, diced
• 1 cup parsnips, peeled and diced
• 1 teaspoon garlic, minced
• ½ teaspoon fresh thyme, chopped
• 2 tablespoons grapeseed oil
• a dash of kosher salt
• a dash of black pepper
• 1 tablespoon fresh parsley, chopped

Directions:

1. Preheat oven to 350ºF (176ºC).
2. Place all vegetables in a large mixing bowl. Add minced garlic, thyme, oil, salt, and pepper. Toss well and arrange on a baking sheet lined with parchment paper.
3. Roast in oven for 25-35 minutes until vegetables are carmelized and cooked through. Test by piercing with a fork.
4. Remove from oven and garnish with fresh parsley before serving.

Servings: 6

Reviewed by: Mary L. Gavin, MD