Healthy Recipes for Women

Roasted Root Veggies


  • 2 yams or sweet potatoes
  • 4 peeled parsnips
  • 2 medium peeled turnips
  • 4 peeled carrots
  • 2 tbsp olive or grapeseed oil
  • 1/4 tsp cinnamon
  • 1/4 tsp cajun seasoning
  • Pinch of paprika


  1. Preheat oven to 375°F.
  2. Peel the yams or potatoes, parsnips, turnips and carrots. Then cut them into bite-sized chunks.
  3. Place chopped vegetables into a large roasting pan. Drizzle with oil, making sure to coat all the vegetables. Sprinkle all the spices on top coating as evenly as possible.
  4. Roast for 45 minutes.

Nutrients per serving (Makes 6 to 8 servings): Calories: 210, Total Fats: 5 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 105 mg, Total Carbohydrates: 39 g, Dietary Fiber: 10 g, Sugars: 13 g, Protein: 3 g, Iron: 1 mg

“I’m into eating as local and seasonal as possible. I especially like root veggies in the fall for their delicious taste and nutrient-packed content.” – Kristin Joy Lavin, Oxygen reader