Roasted Root Vegetables

Perfect holiday side dish – colorful and healthy with a sweet-savory flavor!

By: Jodie Shield, RDN

Last month I had the opportunity to visit a family owned and operated Concord grape farm during harvest time. What an amazing experience nibbling on juicy, sweet grapes fresh from the vine. Welch’s sponsored the trip and shared the latest research about Concord grapes and heart health. They also provide all sorts of delicious recipes. Their Roasted Root Vegetable recipe really sounded tasty, so I thought I would give it a try. Instead of Concord grape juice, you make it with 100% white grape juice which comes from Niagara grapes and gives it a sweet-savory flavor. They’re good for you, too – no added sugar, color, or flavor. To save “peeling” time, I used new potatoes and left the skin on, but peeled the sweet potatoes and fennel. It was super easy to make and these spuds will definitely be on my holiday table! If you like root vegetables, be sure to give my Twice Baked Sweet Potatoes and Maple-Roasted Sweet Potatoes with Pecans a try. You’ll also find them on my app Time To Eat Healthy.

Roasted Root Vegetables

 6 Servings

 Prep Time = 10 minutes

Cooking Time = 25 minutes

Ingredients:

• 3 cups (total) root vegetables of potato, parsnip, carrot, sweet potato, and/or squash
• 2 tablespoons extra virgin olive oil
• ¼ cup Welch’s 100% White Grape Juice
• Salt (optional)
• Pepper (optional)

Steps:

1. Preheat oven to 425° F.
2. Wash, peel, and chop root vegetables.
3. Spread olive oil on bottom of baking pan.
4. Toss root vegetables with Welch’s 100% white grape juice, salt and pepper if using. Transfer to baking pan. Roast vegetables for 20-25 minutes, turning once until fork tender. Serve warm.

Nutritional Information per Serving: 102 calories, 1 gram protein, 18 grams carbohydrate, 4.6 grams fat, 0.4 grams saturated fat, 0 milligrams cholesterol, 2 grams fiber, 213 milligrams sodium

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