Penn Herb Wellness Guide
Winter Root Vegetables with Pine Nuts
A healthy, root-vegetable saut topped with fresh lemon and bright parsley.
Ingredients
- 1 lb onions
- 1 lb carrots
- 1 lb parsnips
- 1/2 lb turnips
- 3 Tbs butter
- 1/2 cup pine nuts
- 1 tsp minced garlic
- 6 wedges fresh lemon
- 1 Tbs minced fresh or dry parsley
Directions
- Trim and peel onions; cut into thick wedges. Peel, trim, and cut carrots and parsnips into thick diagonal slices. Scrub, trim, and cube turnips.
- Combine onions, carrots, and turnips with 1/2 cup water in 3- to 3 1/2-quart, microwave-safe baking dish. Cover and cook at high power for 8 minutes.
- Add parsnips, stir, and then cook 13 minutes longer, stirring once or until all vegetables are fork tender.
- Meanwhile, saut pine nuts in butter for 1 minute, add garlic and saut 1 minute longer.
- Serve drained vegetables with strip of toasted pine nuts on top, squeeze lemon juice over, and sprinkle with parsley.
Nutrition Facts
Calories 259
Calories from Fat 119 (46%)
(21%)Total Fat 14g
(21%)Saturated Fat 4g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
(5%)Cholesterol 15mg
(5%)Sodium 129mg
(23%)Potassium 788mg
Total Carbohydrate 33g
(33%)Dietary Fiber 8g
Sugars 12g
Sugar Alcohols 0g
(9%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.