nav
contact

Temporary Visitor Restrictions

Because the number of influenza cases has significantly increased throughout the region, children age 12 and under may not visit patients effective Wednesday, January 8. This applies to all Wake Forest Baptist inpatient locations and will remain in effect until the number of flu cases decreases significantly.
Learn More.

Roasted Root Vegetables

Roasted Root Vegetables

Roasted Root VegetablesNote: Celebrity chef Robert Irvine created this recipe, which is an alternative to mashed white potatoes. It's nutrient rich and high in fiber.

Prep Time: About 1 hour

Ingredients:
  • 1 cup butternut squash, peeled and diced
  • 1 cup celery root, peeled and diced
  • 1 cup carrots, peeled and diced
  • 1 cup new potatoes, diced
  • 1 cup parsnips, peeled and diced
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon fresh thyme, chopped
  • 2 tablespoons grapeseed oil
  • a dash of kosher salt
  • a dash of black pepper
  • 1 tablespoon fresh parsley, chopped

Directions:

  1. Preheat oven to 350°F (176°C).
  2. Place all vegetables in a large mixing bowl. Add minced garlic, thyme, oil, salt, and pepper. Toss well and arrange on a baking sheet lined with parchment paper.
  3. Roast in oven for 25-35 minutes until vegetables are carmelized and cooked through. Test by piercing with a fork.
  4. Remove from oven and garnish with fresh parsley before serving.

Servings: 6

Reviewed by: Mary L. Gavin, MD