This low-calorie recipe is easy and great for meal prep with sustainable ingredients. Each serving is 166 calories and 30 g carbohydrate. Can be perfectly paired with your choice of protein.
1 ½ cup sweet potatoes
1 ½ cup carrots
1 ½ cup turnips
1 ½ cup parsnips
1 ½ cup red onion
1 ½ cup red apples (gala, honeycrisp, or fuji)
2 tbsp olive oil, divided
1 tsp rosemary, divided
½ tsp salt, divided
½ tsp pepper, divided
½ tsp garlic, divided
⅓ cup balsamic vinegar
1 Tbsp honey
1 bay leaf
Directions: Preheat oven to 500 degrees.
Peel and dice sweet potatoes, carrots and turnips, and place them in a medium bowl. Drizzle half of the olive oil, rosemary, salt, pepper and garlic over the first medium bowl, then place on a parchment lined sheet tray to roast for 10 minutes.
While the first tray roasts, dice up parsnips, red onions and apples, and place them in a medium bowl. Drizzle the second half of the olive oil along with rosemary, salt, pepper and garlic over the second bowl and mix until combined, then place the contents on a parchment lined sheet tray to roast alongside the first tray.
Roast the first tray for a total of 30-35 minutes, and the second sheet tray for a total of 20-25 minutes until all contents are golden with crispy edges.
In a small sauce pan, combine balsamic vinegar, honey, and bay leaf, then boil on a medium heat for 3-5 minutes until liquid reduces to half its size and the liquid begins to thicken up, and save for garnish. Once both trays are finished roasting, combine both trays into one large bowl, drizzle 1 tablespoon of the balsamic reduction over top, saving the rest for flavor to preference
Makes: 6 servings
Nutrition per 1 cup serving: 166 calories, 0 g cholesterol, 4.8 g total fat, 0.7 g saturated fat, 229 mg sodium, 30 g carbohydrate, 5.2 g fiber, 2 g protein