Directions:
- Heat oven to 450.
- If you used large beets, cut in halfs or quarters. Leave baby beets whole. Place beets on parchment lined foil and drizzle with 1 Tblsp olive oil.
- Wrap foil and roast until tender when pierced with knife tip, about 30 to 45 minutes for small beets, up to 1 !/2 hours for large. Don't overcook. Roast until just tender, not shriveled up.
- Let cool. Then rub skin off with paper towel or clean damp cloth.
- Roast other vegetables: Toss shallots, parsnips, and carrots in a large bowl with the remaining oil.
- Season with salt and pepper.
- Spread in even layer in rimmed baking sheet lined with parchment.
- Sprinkle with rosemary.
- Roast about 30 minutes, turning once. Vegetables should be tender and golden.
- Arrange all vegetables on plate or put in casserole. Top as desired. May be made ahead and rewarmed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.28 Kcal (324 kJ) | ||
| Calories from fat | 0.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 135.11mg | 6% | |
| Potassium | 589.52mg | 13% | |
| Total Carbs | 18.25g | 6% | |
| Sugars | 11.25g | 45% | |
| Dietary Fiber | 5.52g | 22% | |
| Protein | 2.92g | 6% | |
| Vitamin C | 9.9mg | 17% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 1.1mg | 6% | |
| Calcium | 43mg | 4% | |
| Amount Per 100 g | |||
| Calories | 42.48 Kcal (178 kJ) | ||
| Calories from fat | 0.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 74.28mg | 6% | |
| Potassium | 324.09mg | 13% | |
| Total Carbs | 10.03g | 6% | |
| Sugars | 6.19g | 45% | |
| Dietary Fiber | 3.03g | 22% | |
| Protein | 1.61g | 6% | |
| Vitamin C | 5.4mg | 17% | |
| Vitamin A | 0.4mg | 24% | |
| Iron | 0.6mg | 6% | |
| Calcium | 23.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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