Roasted Root Vegetables

Roasted Root Vegetables

Growing up I always thought that brussels sprouts must be pretty awful to have earned a reputation of tormenting children everywhere. As a result, I never tried them until one of our neighbors made this dish for a potluck dinner. Seriously guys, brussels sprouts are delicious! At least they are when they have been lightly coated with olive oil and roasted until they turn golden brown. If you haven't tried them before, give them a chance. You'll be pleasantly surprised.

This recipe works well both as a side dish or as an entree with slightly larger potions and a side of cooked millet or rice.
  • Prep: 10 min
  • Cook: 40 min
  • Total: 50 min
  • Serves 6 to 8
Roasted Root Vegetables

Carbohydrate Counts

Carbs-per-gram ratio: 0.0806

Serving Size 225g (about 18g carbs)

Carb calculations Weight Carbs
Butternut squash 1000g (100g)
Parsnip (11g)
Turnips 380g (18g)
Brussels sprouts (16g)
Net Weight 1800g (145g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 2 tablespoons extra virgin olive oil
  • Preheat the oven to 400°F and grease a 9x13-inch baking dish or casserole dish with olive oil.
  • 1000g / 1 medium butternut squash, peeled, seeded, and diced
  • 1 parsnip, peeled and diced
  • 380g / 2 turnips, peeled and diced
  • Peel butternut squash, parsnip, and turnips. Dice into 1-inch cubes and place in baking dish.
  • 24 brussels sprouts
  • Wash brussels sprouts and cut in half. Place in baking dish.
  • 2 teaspoons olive oil
  • Drizzle additional olive oil over vegetables and toss vegetables to evenly coat them in olive oil.
  • Bake at 400°F. After 20 minutes, use a pair of tongs to flip vegetables over to ensure that they are cooking evenly. Bake until vegetables start to brown and are soft, about 20 additional minutes (40 minutes total).
  • Serve piping hot or at room temperature.
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