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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 207.5
  • Total Fat: 13.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 47.8 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 1.2 g

View full nutritional breakdown of Roasted Root Vegetables calories by ingredient
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Roasted Root Vegetables

Submitted by: CHILDOFCHRIST

Introduction

This is a classic sunday dinner for us. It is really filling and is good with roast beef or just by itself. This is a classic sunday dinner for us. It is really filling and is good with roast beef or just by itself.
Number of Servings: 17

Ingredients

    4 c. (about 12 medium parsnips)
    3 c. (about 15 medium red potatoes)
    3 c. (about 15 medium carrots)
    1 lg. onion
    tsp. organic no salt seasoning
    tsp. salt
    1 c. olive oil
    tsp. lemon pepper

Directions

Chop all vegetables into bite sized pieces. Individually cook each kind of vegetable in water to cover until just tender when poked with a fork. (10- 15 minutes). Arrange veggies in a 9X13 inch baking dish. Drizzle with olive oil and add spices. Stir to combine. Cover with wax paper and foil and bake at 400 Degrees F for 1 hour.

Number of Servings: 17

Recipe submitted by SparkPeople user CHILDOFCHRIST.





TAGS:  Vegetarian Meals |

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