Roasted Root Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Potatoes, sliced - approx 2 cupsRutabaga, sliced - approx 1.5 cupsYellow or white onions - sliced - approx 1.5 cupsExtra Virgin Olive oil - 2 tbspButter - 3 TbspParsnips - approx 1.5 cups
Slice potatoes, parsnips, and rutabagas into similar sized pieces. Cover and toss in the olive oil. Place in tin foil "packet (piece of tin foil on bottom with sides turned up like a pan, then cover with another piece of tin foil and close sides together and facing up so oil doesn't leak).
Roast on grill or in oven at about 400 degrees for 35-45 minutes (depending on how often you open the grill it will probably take a little longer). Every 10 minutes or so shake tin foil packet (careful not to burn yourself) to prevent too much burning/sticking to foil. I like it a little burned, as the onions get extra crisp that way, but you can turn it down a little (350 or so) and it will not burn that way.
Serves about 6.
Number of Servings: 6
Recipe submitted by SparkPeople user RAEB84.
Roast on grill or in oven at about 400 degrees for 35-45 minutes (depending on how often you open the grill it will probably take a little longer). Every 10 minutes or so shake tin foil packet (careful not to burn yourself) to prevent too much burning/sticking to foil. I like it a little burned, as the onions get extra crisp that way, but you can turn it down a little (350 or so) and it will not burn that way.
Serves about 6.
Number of Servings: 6
Recipe submitted by SparkPeople user RAEB84.
Nutritional Info Amount Per Serving
- Calories: 187.7
- Total Fat: 10.5 g
- Cholesterol: 15.5 mg
- Sodium: 108.1 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 3.7 g
- Protein: 2.2 g
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