Roasted Root Vegetables

Name: Roasted Root Vegetables Recipe
Yield: 17
Ingredients: 4 c. (about 12 medium parsnips); 3 c. (about 15 medium red potatoes); 3 c. (about 15 medium carrots); 1 lg. onion; � tsp. organic no salt seasoning; � tsp. salt; 1 c. olive oil; � tsp. lemon pepper

(2)

Number of Servings: 17

Ingredients

4 c. (about 12 medium parsnips)3 c. (about 15 medium red potatoes)3 c. (about 15 medium carrots)1 lg. onion� tsp. organic no salt seasoning� tsp. salt1 c. olive oil� tsp. lemon pepper

Directions

Chop all vegetables into bite sized pieces. Individually cook each kind of vegetable in water to cover until just tender when poked with a fork. (10- 15 minutes). Arrange veggies in a 9X13 inch baking dish. Drizzle with olive oil and add spices. Stir to combine. Cover with wax paper and foil and bake at 400 Degrees F for 1 hour.

Number of Servings: 17

Recipe submitted by SparkPeople user CHILDOFCHRIST.

Servings Per Recipe: 17

Nutritional Info Amount Per Serving

Calories: 207.5
Total Fat: 13.0 g
Cholesterol: 0.0 mg
Sodium: 47.8 mg
Total Carbs: 21.9 g
Dietary Fiber: 3.3 g
Protein: 1.2 g

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Member Reviews

CHERISIMON
Added sweet potato, turnip and natural honey. Very fall, very affordable and tastes excellent! - 10/17/11