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High Antioxidant Sweet & Sour Veggies


Toss these root vegetables together for a real health treat. When they’re scrubbed and unpeeled, they provide even more antioxidants.

Serves 4

1 c. raw turnips, diced
1 c. raw parsnips, diced
1 c. raw sweet potato, diced 1 c. raw carrots, diced
2 T. extra-virgin olive oil
3 T. chopped fresh rosemary
Salt and freshly ground pepper to taste
2 T. maple syrup
2 T. balsamic vinegar
1/4 c. 99% fat-free chicken or vegetable broth

  • Preheat oven to 400 degrees.
  • Toss vegetables with oil, rosemary, salt and pepper, then spread on a shallow baking pan. Bake 40 minutes or until tender, stirring once or twice.
  • Meanwhile, combine syrup, vinegar and broth in a small saucepan. Simmer vigorously until reduced, about 5 minutes.
  • Drizzle over vegetables in oven and bake for 5 minutes. Remove and put in a bowl; stir and serve.

Nutritional Information per Serving: 172 calories, 27 g carbohydrates, 2 g protein, 7 g fat (1 g saturated), 0 mg cholesterol, 4 g fiber, 93 mg sodium.

This EatSmart column is reprinted from USAWEEKEND Magazine and is copyrighted by Jean Carper. It cannot be reprinted without permission from Jean Carper.

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3 responses to “High Antioxidant Sweet & Sour Veggies”

  1. […] The season plays a major role in determining the type of detox you should undergo. Detox programs vary, however a Summer detox program generally includes eating lighter meal — primarily raw dishes and smoothies. A Fall detox program focuses more on nutritionally-dense stews, soups and root vegetable dishes. […]