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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 93.3
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 54.9 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 4.5 g
  • Protein: 1.5 g

View full nutritional breakdown of MAKEOVER: Roasted Root Vegetables (by STORMDEB) calories by ingredient
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MAKEOVER: Roasted Root Vegetables (by STORMDEB)

Submitted by: STORMDEB

View the original recipe for Roasted Root Vegetables


This recipe sings of the fall and early winter harvest.

This recipe sings of the fall and early winter harvest.

Number of Servings: 8


    1 T olive oil
    1 red onion, sliced
    4 cloves garlic, peeled and cut in half
    2 carrots, peeled and diced
    2 turnip, peeled and diced
    2 medium rutabegas peeled and diced
    3 parsnips, peeled and diced
    1 t dried rosemary
    1 t dried thyme
    1 pinch salt
    1/2 t black pepper
    1 T balsamic vinegar, optional


Take advantage of the local farmers market and buy whatever root vegetables they have. I like a bite to the vegetables, so I drizzle a small amount of balsamic vinegar over the vegetables while they are still hot.This side dish is quite affordable: about 60 cents a serving for the vegetables!


Preheat oven to 375F. Spray a baking sheet pan with nonstick cooking spray. Combine all ingredients in a mixing bowl; toss to combine. Place mixture on a sheet pan. Bake 30 minutes, turning vegetables every 10 minutes until vegetables are tender and slightly browned. Drizzle with balsamic vinegar before serving.
Makes 8 servings (1/2 cup).

TAGS:  Vegetarian Meals |

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