6 medium beets
2 large sweet potatoes
3 parsnips
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
Dressing (recipe follows)

6 servings



  • 1/3 cup white wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons horseradish
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • ½ teaspoon salt
  • ½ teaspoon pepper

Stir together and set aside.

Preheat oven to 400° F.

Peel beets, sweet potatoes and parsnips.

Cut into ½ inch thick cubes.

Toss vegetables with olive oil and place in a single layer on a greased baking sheet.

Sprinkle with salt and pepper.

Bake at 400°F for 20 to 25 minutes, or until tender. Cool. Arrange vegetables on a serving dish and drizzle with dressing.

Nutritional Analysis: 
210 calories
10 g fat
1.5 g sat fat
3 g protein
30 g carbohydrate
0 mg cholesterol
750 mg sodium
7 g fiber

Roasted Root Vegetables - Plate it Up! Kentucky Proud

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

June, 2010

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.