Veggies at the root of this dish

Katherine Stanton

Winter is on our doorstep. Root vegetables are crowding the markets, vying for your attention. The problem is, you seldom hear "Can I have some more beets please?" from your 5-year-old.

Root vegetables are not only low in calories and high in fiber, but they are bursting with essential nutrients kids should be consuming on a daily basis. This recipe for root veggies perfectly blends the sweet flavors of maple syrup and acorn squash to create a dish that your kids will enjoy.



2 tablespoons extra-virgin olive oil

2 medium sweet potatoes, peeled, quartered and cut into 1/2-inch-thick slices

3 small beets, peeled, quartered and cut into 1/4-inch-thick slices

4 medium carrots, cut into 1/2-inch-thick slices

1 large acorn squash, peeled, seeded and cut into 1/2-inch-thick slices

3 tablespoons maple syrup


Freshly ground pepper


Preheat oven to 425. In a large bowl, combine vegetables and oil and toss to coat vegetables evenly. Place vegetables in two large baking dishes. Roast for 25 minutes. Toss the vegetables in syrup and season to taste. Return to the pan and roast for 15 minutes.

Makes six 3/4-cup servings.

Nutritional information per serving: 72 calories; 1g protein; 9g carbohydrate; 2g fat; 97mg sodium; 0mg cholesterol; 2g fiber

For more healthy family ideas, visit MetroWest Kids at, the Web page of MetroWest Community Health Care Foundation.

Katherine Stanton is a student dietitian at Framingham (Mass.) State Colllege.