Roasted Cheesy Root Vegetables

Roasted Cheesy Root Vegetables


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With these roasted root vegetables you can have a low-fat healthy side dish or snack at anytime of the day. keep your waist line slender and your vegetable appetite always hungry with these great earthy veggies.

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Serving Size / Yield

2 serving


  • 1/2 lb. parsnips, peeled
  • 1 fennel bulb, trimmed
  • 1/2 lb. peeled sweet potato, cut into long pieces
  • 1/2 of a red onion, peeled and quartered
  • 1 tbs. extra-virgin olive oil
  • 2 tbs. white balsamic vinegar
  • 2/3 salt
  • 1/4 tsp. minced fresh rosemary
  • 1/4 tsp. minced fresh thyme
  • Pinch of freshly ground pepper (add as needed)
  • 2/3 C. crumbed goat cheese

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To start preheat your oven at 450 degrees.  Cut all veggies as directed.  Place each veggie upon a large roasting pan and drizzle olive oil and vingear on.  Then add your salt, rosmary, thyme, and pepper on top to enhance the flavors.  Add a tablespoon of water to the pan and roast your veggies for 30-40 mintues.  Your root vegetables should be lightly crisped and tender.  Top the goat cheese to each serving before enjoying your healthy side dish/snack.  

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