4.4 of 5 (32)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 164.1
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 73.2 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 6.4 g
  • Protein: 2.7 g

View full nutritional breakdown of Chef Meg's Roasted Root Vegetables calories by ingredient
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Chef Meg's Roasted Root Vegetables


Chef Meg's Roasted Root Vegetables

Introduction

This recipe sings of the fall and early winter harvest. 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! This recipe sings of the fall and early winter harvest. 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!
Number of Servings: 4

Ingredients

    1 T olive oil
    1 red onion, sliced
    4 cloves garlic, peeled and cut in half
    2 carrots, peeled and diced
    1 turnip, peeled and diced
    1 yam or sweet potato, peeled and diced
    2 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

Directions

Preheat oven to 375 degrees. 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 4 one cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEF_MEG.




TAGS:  Vegetarian Meals |


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Member Ratings For This Recipe

  • DISAPPEARINGDI

    Very Good
    19 of 20 people found this review helpful
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    I'm British, we have a LOT of root veggies, I've been making this recipe for years. I chunk instead of dice the veggies and mix the Balsamic vinegar in the initial mix, marinate for an hour or so then roast. Sprinkle with sea salt/sea weed mix for extra crunch before serving. Great cold too! - 11/17/09

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  • FURBALLDTH

    Incredible!
    5 of 5 people found this review helpful
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    sometimes I add a little brown sugar at the end - 11/17/09

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  • PATRICIAANN46

    Incredible!
    3 of 3 people found this review helpful
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    We love vegetables and this combination was great! - 11/17/09

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  • SHELLPRO

    Incredible!
    3 of 3 people found this review helpful
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    Hmm, another of mine? Works well with or without a roast or chicken cooked with them. - 11/17/09

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  • SERENITYSEL

    Incredible!
    3 of 3 people found this review helpful
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    No cholesterol!!! Yipee! I love veggies and these were delicious. - 11/17/09

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  • YEAHBUTNOBUTT

    Incredible!
    3 of 3 people found this review helpful
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    OMG - roasted heaven and so simple!!!!! - 11/17/09

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  • YAFENELRA

    Incredible!
    2 of 3 people found this review helpful
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    I have made this in the past and love it. I add celery, green and red peppers and onions. Have also added cauliflower. - 11/17/10

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  • KATHRYNLP

    Very Good
    2 of 2 people found this review helpful
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    Excellent with roast beef. I added a shakie-shakie dash of Worstershire sauce. - 11/17/10

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  • YARELL


    2 of 2 people found this review helpful
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    try grilling this in a grill basket.. adds a whole new level of flavour. - 11/26/09

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  • BLEST2BME


    2 of 2 people found this review helpful
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    delicious! I added fresh beets and I did not have the balsamic vinegar but added "chop house" seasoning as a sprinkle for added flavor and YUMMMMM!! It's a keeper!! - 11/17/09

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  • MARSHA48

    Very Good
    2 of 2 people found this review helpful
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    Thanx for this recipe. Very healthy indeed. - 11/17/09

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  • APRILSID


    1 of 1 people found this review helpful
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    all my favorite things! - 11/17/09

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  • MIKROS2


    1 of 3 people found this review helpful
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    I, too, have done a variation of this recipe. Our family loves it. - 11/17/09

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  • CHRIS3874

    Very Good
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    I wish there was POTASSIUM listed on the nutritional info - 6/19/12

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  • STARTINGINLIMBO

    Very Good
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    These are yummy - 5/11/12

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  • HERE2BTHIN

    Incredible!
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    I LOVE seeing Every Guide Line to Eating "RIGHT" all within Their Ranges. I feel Every Recipe should be Like This One. Meaning Meg, Everything Stayed within the Nutritional Value Guidelines & "Us Sparky's still can eat other Meals.

    As Chef, you need to be REMINDED of this Fact.

    Happy Turkey - 11/18/10

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  • JANEYBEE

    Very Good
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    Love parsnips, just didn't know much to do with them. - 11/18/10

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  • GAILRUU

    Good
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    Interesting. I bought some parsnips to try and have several left so I will probably try it again. - 11/17/10

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  • GLORIA-JUNE1


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    This sounds so good I will try it soon. - 11/17/10

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  • SMILESRME

    Incredible!
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    I love roasted veggies; this one is on my menu for Thanksgving. The melded flavors in roasting is delish! - 11/17/10

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  • LMMIMI


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    I have trouble getting all the vegies in that I should as I really don't like them. This sounds really good to me so it is on my list to try. - 11/17/10

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  • DONLEA09

    Incredible!
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    Love these! My brother even asked me to bring for Tahnksgiving again this year! - 11/17/10

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  • DMSGLASS


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    Love oven roasted vegetables!! Will give this seasoning combination a try. Love to add big chunks of leeks, too. - 11/17/10

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  • LAURAB242


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    love LOVE roasted veggies, never tried a splash of vinegar! - 11/17/10

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  • DRAIGA

    Very Good
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    Very tasty way to eat root veggies. - 11/17/10

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