This roasted vegetable side dish is an easy accompaniment to beef roast or burgers when entertaining.

Source: Better Homes and Gardens
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Roasted Beets, Fennel, and Parsnips

Ingredients

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Directions

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  • Preheat oven to 400 degree F. Place beets in one side of a shallow roasting pan. Place parsnips and fennel in opposite side of pan. Drizzle with olive oil. Sprinkle with caraway seeds, 1/4 teaspoon salt and pepper. Stir to coat, keeping beets separate from other vegetables. Roast in preheated oven 40 to 45 minutes or until vegetables are lightly browned and tender, stirring once or twice.

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Instructions Checklist
  • Prepare Warm Caraway Vinaigrette. In a serving bowl, toss roasted vegetables with vinaigrette. Serve immediately with sea salt, if desired. Makes 6 side-dish servings.

Nutrition Facts (Roasted Beets, Fennel, and Parsnips)

201 calories; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 509 mg sodium. 463 mg potassium; 34 g carbohydrates; 7 g fiber; 2 g sugar; 2 g protein; 0 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 77 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

Warm Caraway Vinaigrette

Ingredients

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Directions

Instructions Checklist
  • In a small saucepan, combine vinegar, olive oil, sugar, caraway seeds, garlic, and freshly ground black pepper. Bring to just to boiling.

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