Saffron-scented Roasted Root Vegetables

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  • Each serving
  • 190cal
  • 9g fat (1g sat)
  • 0mg chol
  • 260mg sodium
  • 26g carb
  • 6g fiber
  • 7g sugars
  • 4g protein


  • Pinch of saffron
  • 2 teaspoons hot water
  • 2 large beets, chopped into 1-inch pieces
  • 2 large carrots, chopped into 1-inch pieces
  • 1 red onion, chopped
  • 1 large parsnip, chopped into 1-inch pieces
  • 1 delicata squash, chopped into 1-inch pieces
  • 2 Yukon gold potatoes, chopped into 1 ½-inch pieces
  • 2 to 3 tablespoons grapeseed oil
  • Sea salt and black pepper, to taste
  • Roasted Squash Seeds:
  • Squash seeds, pulled apart from flesh and rinsed
  • ½ to 1 tablespoon grapeseed oil
  • Sea salt


Preheat oven to 375° F.

Soak saffron in hot water for at least 20 minutes.

Combine vegetables, oil, saffron liquid, salt and pepper in large bowl and mix thoroughly. Pour onto 2 baking sheets in single layer, and roast for about 30 minutes. Serve with roasted squash seeds.

Roasted Squash Seeds:

Preheat oven to 350° F. Combine seeds, oil and salt in small bowl. Pour onto a baking sheet and roast for 7 to 10 minutes.

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