Harvest Vegetable Roast

  • Yield: 4 servings


1pound carrots, cut into 1/2-inch-thick diagonal slices
1pound parsnips, cut into 1/2-inch-thick diagonal slices
1tablespoon olive oil
1/2cup apple juice
1teaspoon dried thyme leaves, crumbled
1/2teaspoon coarse salt
Freshly ground black pepper, to taste
1 1/2tablespoons chopped fresh parsley


  1. Preheat oven to 425 degrees.
  2. Place all ingredients except parsley in a nonreactive container and toss well to combine. Place vegetables on a jelly roll pan lined with parchment paper or aluminum foil. Place vegetables in oven and roast, tossing the vegetables occasionally,  45 minutes or until vegetables are tender and brown or caramelized. Sprinkle with parsley and serve.  

Nutritional Info *per serving

  • Calories 180
  • Fat 4g
  • Cholesterol 0mg
  • Sodium 349mg
  • Carbohydrate 36g
  • Protein 3g