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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 126.4
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 69.5 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 4.1 g
  • Protein: 2.6 g

View full nutritional breakdown of Roasted root veg calories by ingredient
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Roasted root veg

Submitted by: MEGABOMB


Number of Servings: 6

Ingredients

    * 2 cups diced, raw beet
    * 4 carrots, diced (about 2 cups)
    * 1 onion, diced
    * 2 cups diced potatoes
    * 4 cloves garlic, minced
    * 1.5 tablespoons olive oil
    * 1 tablespoon dried thyme leaves
    * salt and pepper to taste
    * 1/3 cup dry white wine


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Directions

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Place the beet, carrot, onion, potatoes, garlic, into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
3. Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Season to taste with salt and pepper before serving.



Number of Servings: 6

Recipe submitted by SparkPeople user MEGABOMB.






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