Root vegetables are abundant around this time and is a good source of nutrients without having to add extra sugars and fats. Roasting it bring out the natural sweetness from within. Trying adding Roasted Root Vegetables to your menu if you haven’t already done so.
1 1/2 lb sweet potatoes
1 lb parsnips
1 lb carrots
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries
1 tablespoon light brown sugar
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon ground pepper
1/3 cup chopped flat-leaf parsley
Peel sweet potatoes, parsnips, and carrots, and cut into 1 1/2-inch pieces. Place them in a roasting pan. Add chopped onions and cranberries.
Whisk together sugar, olive oil, balsamic vinegar, cinnamon, nutmeg, and salt. Pour over vegetable mixture and evenly coat all the root vegetables. Cover and cook on 350 for 45min to 1 hr until vegetables are tender. Remove the cover the last 15 minutes to get a nice color on the vegetables. Toss with parsley just before serving.
Optional: add 1 lb of beets for color.