Zingy Roasted Vegetables

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Prep Time: 15 mins | Cook Time: 40 mins | Serves: 4

Ingredients  

• 2 large carrots

• 1 medium parsnip

• 1 medium turnip

• 1 medium rutabaga

• 1 medium yam

• 2 small red potatoes, quartered

• 1Tbsp olive oil

• ¼ tsp kosher salt and pepper

• ½ large red onion, sliced into 4 wedges

• 2 large mushrooms, quartered

• 1 large red bell pepper, seeded and cut into 8 equal strips

• 1 small zucchini cut into 1-inch slices

• ½ tsp each, dried oregano, thyme, rosemary, black pepper

• 1 Tbsp prepared horseradish sauce

• 1 Tbsp cider vinegar

Directions

1. Preheat oven to 425°.

2. Peel and cut into large bite sized pieces (1-inch cubes) the first five ingredients. Place them in a bowl with prepared potatoes. Toss in with 1 Tbsp olive oil, kosher salt, and pepper. Add to a large cookie sheet. Roast uncovered for 20 minutes.

3. Remove from oven. Turn with spatula. Vegetables should still be firm but beginning to color. Add onions, mushrooms, pepper and zucchini, and sprinkle with herbs and pepper. Roast 15 more minutes or until all are tender.

4. Combine horseradish sauce and vinegar before spooning over vegetables. Toss and serve.

Nutrition: (per serving): Calories: 253.9 | Total Fat: 5.3 g | Sat. Fat: 0.8 g | Chol: 3.7 mb | Sodium: 181.3 mg | Carb: 49.2 g | Fiber: 9.5 g | Sugar: 0.2 g | Protein: 5.5 g | Calcium: 104.6 mg | Iron: 2.1 mg | Potassium: 1480.4 mg.

Providence Heart Guide 2026
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