3 cups parsnips, sliced on the bias in 1/2-inch-thick pieces
3 cups carrots, sliced on the bias in 1/2-inch-thick pieces
3 cups rutabaga, cut into wedges
1 teaspoon chopped thyme
2 teaspoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt

Steam parsnips, carrots and rutabaga over boiling water for 6 minutes, until half cooked. Alternatively, place vegetables in a microwavable dish with 1/2 inch water, cover loosely and microwave for 4 minutes.

Preheat oven to 375°F. Drain vegetables and toss with thyme, olive oil, lemon juice, pepper and salt. Spread on a rimmed baking sheet lined with parchment paper and roast for 35 minutes, until vegetables are caramelized and tender.


  • Calories 90
  • Total Fat 1.5 g
  • Cholesterol 0 mg
  • Sodium 190 mg
  • Carbohydrates 18 g
  • Sugar 8 g
  • Protein 2 g

Recipe courtesy of Whole Foods Market