Roasted Root Vegetables with Chestnuts and Quince

Roasted Root Vegetables with Chestnuts and Quince

Roasted Root Vegetables with Chestnuts and Quince

By Good Housekeeping
1 hour 30 minutes

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Details
  • Servings:   8
  • Calories:   227
  • Protein:   4g
  •  
  • Fiber:   9g
  • Sugar:   13g
  • Carb Total:   35g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   7g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 3 small red beets without tops
  • 3 small golden beets without tops
  • 2 quince
  • 4 medium white turnips without tops
  • 3/4 lb. carrots
  • 3/4 lb. parsnips
  • 1 large sweet onion
  • 1/4 c. small whole sage leaves
  • 1 tbsp. rosemary leaves
  • 3 tbsp. extra-virgin olive oil
  • 1 1/2 tsp. Kosher salt
  • 1/2 tsp. freshly ground pepper
  • 1 1/2 c. roasted, peeled chestnuts
  • 1 tbsp. Thyme leaves
Instructions

Roasted Root Vegetables with Chestnuts and Quince serves 8 original recipe by Good Housekeeping.

View original preparation instructions

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