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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 283.5
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 341.5 mg
  • Total Carbs: 51.3 g
  • Dietary Fiber: 8.1 g
  • Protein: 4.9 g

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

Submitted by: LISA-MAE

Introduction

The flavors are great after roasting and the leftovers are fabulous in soups and stews. The flavors are great after roasting and the leftovers are fabulous in soups and stews.
Number of Servings: 4

Ingredients

    Onion - Yellow - 1 med. (2 1/2 dia)
    Potato, raw, 2 large (3" to 4-1/4" dia.) cubed
    Carrots, raw, 1 cup, bite size chunks
    Olive Oil, 1/8 cup
    kosher salt, 1 tbsp
    Pepper, black, 1/2 tbsp
    Fresh Rosemary, 1 tbsp or dried 1 tsp.
    Sweet potato, 2 cup, cubed

Directions

Preheat oven to 375. Peel or for greater nutritional value, scrub only, and cut up vegetables into bite size pieces. Place in large bowl with oil, rosemary, salt and pepper. Mix until vegetables are well coated. Dump in single layer onto baking sheet with low sides. Bake for 30 minutes and turn the vegetables over for even browning. Bake for approximately 15 to 30 minutes longer until fork tender and browned.

Serving Size: 4 srvgs appox. 1 cup each after cooked

Number of Servings: 4

Recipe submitted by SparkPeople user LISA-MAE.






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