Holiday Roasted Root Vegetable Platter
A festive, fiber-rich side dish that incorporates complex carbs in a controlled way. Using small portions helps keep holiday blood sugar in check.
Nutrition per serving
Ingredients
- 2 cups chopped carrots
- 2 cups parsnips
- 1 tbsp olive oil
- 1 tsp fresh rosemary
- 1 tsp thyme
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 0.5 cup chopped walnuts
Portion guidance
Serve a half-cup portion alongside protein.
Step-by-step method
- 1
Preheat oven to 400F.
- 2
Peel and chop carrots and parsnips into uniform sizes.
- 3
Toss with olive oil, herbs, salt, and pepper.
- 4
Spread in a single layer on a large roasting pan.
- 5
Roast for 35-40 minutes, tossing halfway.
- 6
Top with toasted walnuts before serving.
- 7
Serve as a festive holiday side.
Smart substitutions
Swap
parsnips
turnips
Swap
walnuts
pecans
Storage & reheating
Best served warm, can be refrigerated for 3 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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