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Roasted Root Vegetables
Source: Irish Food & Folk Lore ~ A Guide To The Cooking Myths and History of Ireland by Clare Connery, © 1997 by Octopus Publishing Group Ltd.

A traditional Irish dish.

Prep Time: 20 minutes
Cook Time: 90 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 141.8
Total Carbs 28.8 g
Dietary Fiber 8.0 g
Sugars 10.7 g
Total Fat 2.8 g
Saturated Fat 0.4 g
Unsaturated Fat 1.7 g
Potassium 282.4 mg
Protein 2.5 g
Sodium 107.7 mg
Dietary Exchanges
1/2 Fat , 5 Vegetables , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  medium carrots
1 lb  fresh sliced parsnip
1 lb  fresh cubed turnips
1 tbsp  vegetable oil
2 tbsp  honey
  1. Preheat oven to 400ºF. Cut the vegetables into 1/2-inch cubes. Heat the oil in the pan and quickly fry the vegetables until just colored.
  2. Transfer to a roasting dish, drizzle the honey over top, toss to coat evenly, and roast in the preheated oven for 1 to 1-1/4 hours, until tender and well glazed. Toss frequently during the cooking to prevent the honey from burning.

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