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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Cut potatoes into 3/4- to 1-inch pieces. Peel parsnip and turnip and cut both into 3/4- to 1-inch pieces as well. Peel onions and cut into 1/2-inch segments, keeping the root end intact.

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  • Place potatoes, parsnip, turnip, and onion in a medium bowl and top with salt and olive oil; toss to coat. Sprinkle with thyme, coriander, cumin, and paprika. Toss to coat and transfer to a baking sheet. Roast for 40 minutes or until tender. Serve warm or at room temperature.

Nutrition Facts

163 calories; fat 4g; saturated fat 1g; carbohydrates 30g; insoluble fiber 6g; protein 3g; sodium 711mg; calcium 47mg; iron 1mg.
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