Marinated Roasted Root Vegetable Skewers
Using Spoon Optional soup as a marinade, these root vegetables skewers are a flavorful and nutritious addition to a fall or winter meal.
Servings 6 skewers
Calories 81kcal
Equipment
Ingredients
- 2 parsnips sliced
- 1 large golden beet roughly chopped
- 1 turnip roughly chopped
- 1 rutabaga roughly chopped
- 1 onion roughly chopped into squares
- 12 ounces Spoon Optional Beet Cucumber Gazpacho
Instructions
- Prepare the root vegetables. Carefully add the vegetables in a random assortment to 6 skewers. Place the skewers in large tupperware container or plastic bag. Add the Spoon Optional Beet Cucumber Gazpacho to cover the skewers. Do not use the whole bottle - reserve some of the soup for serving the skewers. Transfer the tupperware or bag to the fridge and let the skewers marinate for 30 to 60 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Transfer the skewers to the parchment paper and bake for 40 to 45 minutes or until tender.
- Remove from oven and serve with a drizzle of Spoon Optional Beet Cucumber Gazpacho and fresh herbs for garnish. Enjoy!
Notes
You can scrub the root vegetables and leave the skin on or peel them, depending on your preference.
Nutrition
Serving: 1skewer | Calories: 81kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin C: 31mg | Calcium: 59mg | Iron: 1mg