No votes yet
Active time
20 miinutes
Total time
1 hour
6 Servings

1 cup jarred portobello mushrooms with roasted peppers (reserve 1-2 tablespoons of marinade)

1 pound parsnips, peeled and cut into 1 ½-inch pieces

1 pound turnips, peeled and cut into 1 ½-inch pieces

1 pound rutabagas, peeled and cut into 1-inch pieces

4 tablespoons extra virgin olive oil, divided

1 teaspoon fine sea salt

2 teaspoons cider vinegar

1 tablespoon fresh parsley, coarsely chopped

  1. Preheat oven to 400°F.
  2. In a large bowl, toss the chopped vegetables with 2 tablespoons of the olive oil and salt. Roast them on a foil-lined baking sheet until lightly browned and tender, about 35 to 40 minutes, turning from time to time.
  3. When they are ready, gently toss the cooked vegetables with the cider vinegar. Transfer them to a serving platter and arrange the jarred mushrooms on top. Drizzle with the reserved marinade and remaining olive oil, and season with a pinch of salt and a sprinkle of parsley.

Recipe and photo courtesy of FoodMatch.


Calories: 190
Total Fat: 10g
Saturated Fat: 1g
Sodium: 640mg
Carbohydrate: 26g
Fiber: 7g
Protein: 3g

Yield: 6 Servings

Review this Recipe