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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 82.1
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 36.6 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 3.2 g
  • Protein: 1.4 g

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

Submitted by: CHEF_MEG
Roasted Root Vegetables

Introduction

This recipe sings of the fall and early winter harvest.



This recipe sings of the fall and early winter harvest.




Number of Servings: 8

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

Tips

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!


Directions

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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Member Ratings For This Recipe



  • 66 of 77 people found this review helpful
    I added brocolli, carrots, celery, portabella mushrooms, granny smith apples,used fresh herbs plus basil, omitted the salt, added cayenne pepper, used vegetable stock instead of olive oil, and baked it in a covered baking dish at 350 for 1 1/2 hours or until tender. The flavors are combined YUM! - 12/16/09

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  • 52 of 52 people found this review helpful
    started using a recipe like this years ago - now family favorite but not considered "a diet food"! To control the amount of oil used (and unnecessary calories) - chop the vegetable in to 1" pieces, put in gallon bag with 2-3 tbls oil, let sit for an hour, rotate bag to distribute thinest oil layer - 12/25/09

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  • Incredible!
    23 of 23 people found this review helpful
    Great way to make use of end-of-season CSA veggies (beets, turnips, parsnips, taters, squash, etc). I switched to my favorite seasonings (cumin, corriander, allspice and cinnamon) to give it a bit more kick. Also chilled veggies in spices and oil in a ziploc before cooking to increase the taste. - 11/1/10

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  • Very Good
    20 of 20 people found this review helpful
    Maybe it is my oven, but mine needed about 40 mins to cook. Save yourself some time and leave the peel on the sweet potato - it doesn't effect the flavor! - 11/10/09

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  • 15 of 16 people found this review helpful
    Another fun veggie to add to this is brussel sprouts. When cooked this way they are actually sweet, not bitter at all. Kids will like them because they look like cute mini-cabbages. - 4/18/11

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  • Incredible!
    15 of 26 people found this review helpful
    I make this all the time but I omit the rosemary,thyme and garlic. I add about a cup of chicken stock, a 3 inch piece of ginger chopped, some cayenne pepper and a little bit of brown sugar. Dot with some butter and cover with foil and cook for an hour covered then about 30 min uncovered. - 12/15/09

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  • Incredible!
    10 of 10 people found this review helpful
    Had my husband make it yesterday. One word: YUM! This will probably be a stable for us from now on. I love that there is turnip and parsnip in it - two veggies, that don't get a lot of attention these days. We will tinker with the spices too :). - 11/30/09

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  • 9 of 9 people found this review helpful
    I love all the combinations everyone's come up with. I did vidalia onion, garlic, carrots, sweet potatoes, butternut squash, basil, and parsley. Yummy! Will try some of the other combos too! - 12/20/09

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  • Very Good
    7 of 10 people found this review helpful
    Very good! I have made roasted veggies in the oven for several years, but the addition of the rosemary and balsamic vinegar was great! - 2/6/10

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  • Incredible!
    7 of 9 people found this review helpful
    I really enjoyed this recipie. The second time I made it, I deleted the onion and garlic. They seemed a bit strong for the dish. I also used a bit less pepper. My compliments to the Chef, Chef Meg, that is! - 12/6/09

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  • Very Good
    7 of 10 people found this review helpful
    This turned out harder than my preference. I would have preferred soft mashed style. First time for turnips and parsnips and loved them! - 11/27/09

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  • Very Good
    6 of 7 people found this review helpful
    I make roasted veggies with eggplant, zucchini, yellow squash, red potatoes, onions and peppers with garlic. The above recipe sounds a little sweeter, I'll have to give it a try. - 2/8/11

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  • Incredible!
    6 of 6 people found this review helpful
    These were incredibly yummy,so good I ate a portion cold as a snack.I hate salads in winter and these will fit the bill as comfort food and a veggie serving ! - 10/18/10

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  • Incredible!
    5 of 6 people found this review helpful
    I do roasted veggies all the time, but wanted to add the spices and balsamic vinegar to change it up= really wonderful thanks for the recipe. This will be a staple. - 1/1/10

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  • Incredible!
    5 of 5 people found this review helpful
    this recipe was easy to make & delicious I Made it as part of my Thanksgiving dinner. It is a keeper - 11/26/09

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  • 4 of 4 people found this review helpful
    This was my first time for parsnips and turnips, too, and I loved them! Next time, I may add a little something to give it a little kick, like cheyanne pepper or the like! Will make again! - 11/27/09

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  • 4 of 6 people found this review helpful
    Going to try this tonight. Went to the farmer's market today and got japanese sweet potatoes, small squash, turnips, broccoli, apples. I am also going to add a banana for some sweetness. - 11/17/09

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  • 3 of 3 people found this review helpful
    Since it is spring and fresh root vegetables are a way off in my locale, I thought that I would mention that this also work well with spring/summer vegetables. I do a version of this with zuchinni and yellow squash, onions, colored peppers, asparagus - whatever I have in alum pan or foil on grill. - 5/10/11

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  • Good
    3 of 5 people found this review helpful
    I make mine with a teaspoon of honey rubbed over them - it carmelises and is absolutely delicious. - 2/12/11

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  • 3 of 3 people found this review helpful
    This is a great side, and the nutrition values are so healthy. I make a version substituting Dijon mustard for the oil, or part of the oil, and have found the mustard is not obvious when baked. - 11/23/10

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  • Very Good
    3 of 3 people found this review helpful
    Never would I have though of putting balsamic vinegar on roasted vegs. Never willl I now forget it! VERY GOOD. - 10/25/10

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  • Very Good
    3 of 3 people found this review helpful
    I cooked mine a little longer than 30 minutes. I like my veggies cooked very well. Awesome recipe!! - 10/15/10

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  • Very Good
    3 of 4 people found this review helpful
    I will make this again :) Yum. - 1/2/10

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  • 3 of 4 people found this review helpful
    Cooked for 45 minutes, my family liked sweet potatoes, onions, garlic. Carrots a bit underdone inside, too dark outside. Did not use parsnips or balsamic vinegar at end. - 12/20/09

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  • Very Good
    2 of 10 people found this review helpful
    I cant wait to try it... maybe this weeken - 12/16/09

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