Easy Roasted Vegetables

Staying healthy can be tough during the holiday season. Wow your friends with this seasonal roasted vegetable side dish that's as beautiful as it is healthy.

Serves 4

3 pounds root vegetables and/or winter squash (beets, carrots, butternut squash, sweet potatoes, new potatoes, etc. I purchased mine at Finn Meadows Farm and Elmwood Stock Farm), peeled and cut into 1-inch chunks
1 teaspoon dried herb blend
Kosher salt and ground pepper
Olive oil (I purchased mine from Mt. Kofinas at Findlay Market)
Juice of 1/2 lemon
Handful of chopped parsley

Preheat oven to 425°. In a bowl, drizzle vegetables with a tablespoon or two of olive oil; sprinkle with herbs, salt and pepper and toss to coat thoroughly. Transfer the vegetables to a large rimmed baking sheet. Roast for about 40 minutes, until vegetables are tender when pierced with the tip of a paring knife. Squeeze lemon juice over vegetables and scatter with parsley before serving.

Nutrition Facts (per serving)

148 calories
4g fat
20mg sodium
10g fiber
5g protein
19g carb

Bryn Mooth is the author of the Findlay Market Cookbook, the editor of Edible Ohio Valley magazine, and she also publishes a website called writes4food.com. She loves cooking tasty and uncomplicated dishes, cultivating a small vegetable garden and shopping at the Tristate area's many local farmers markets. Saturday mornings, you'll find Bryn at Findlay Market bright and early, doing much of her grocery shopping for the week. She's pleased to be partnering with Healthspirations to share her recipes, how-tos and information about eating healthfully in Cincinnati!