Root vegetables get lumped together as one category, but their fiber content varies more than the grouping suggests. Roasting three side by side on one pan makes that difference easy to taste and easy to see, and the roasting itself matters too, see whether cooking method matters for your gut.
Ingredients
- 4 carrots, cut into 2-inch pieces
- 2 medium beets, peeled and cut into wedges
- 3 parsnips, cut into 2-inch pieces
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh thyme leaves
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Toss the beets separately with a third of the oil, since they'll stain the other vegetables if mixed too early.
- Toss the carrots and parsnips together with the remaining oil, thyme, salt, and pepper.
- Arrange all three vegetables on the pan in separate sections.
- Roast for 30 to 35 minutes, until fork-tender and caramelized at the edges.
Nutrition Facts (per serving)
| Calories | 140 |
| Total fat | 5g |
| Total carbohydrates | 22g |
| Dietary fiber | 5g |
| Protein | 2g |
| Sodium | 190mg |
Why This Is Good for Your Gut
Fiber counts across common root vegetables aren't close to identical: cooked parsnip runs about 5.8 grams per serving, cooked turnip around 4.6 grams, and cooked beet closer to 2 grams.[1] Rotating between a few varieties, rather than defaulting to the same one every time, is a simple way to bring more total fiber to the table.
Leftovers keep in the fridge for up to 4 days and reheat well in a hot oven or air fryer. Store the beets separately if you want to keep the other vegetables from picking up their color. Turn leftovers into a Quinoa Salad with Roasted Vegetables the next day.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
