Roasted Root Vegetables

Name: Roasted Root Vegetables Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: * Red Potato 400 grams (remove); * Onions raw 1 medium (2-1/2 dia) (remove); * Garlic 3 cloves (remove); * Jalapeno Peppers 1 pepper (remove); * Turnips 1 cup cubes (remove); * *Sunchokes fresh 200 gram(s) (remove); * Olive Oil 2 tbsp (remove); * Cider Vinegar 1 tbsp (remove); * Salt 1 tsp (remove); * Pepper black 1 tsp (remove); # Carrots raw 1 medium (remove)

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 4

Ingredients

* Red Potato, 400 grams (remove) * Onions, raw, 1 medium (2-1/2" dia) (remove) * Garlic, 3 cloves (remove) * Jalapeno Peppers, 1 pepper (remove) * Turnips, 1 cup, cubes (remove) * *Sunchokes, fresh, 200 gram(s) (remove) * Olive Oil, 2 tbsp (remove) * Cider Vinegar, 1 tbsp (remove) * Salt, 1 tsp (remove) * Pepper, black, 1 tsp (remove)# Carrots, raw, 1 medium (remove)

Directions

Cut all veggies to relatively uniform size. Toss in oil, vinegar, salt and pepper. Spread on baking sheet and roast at 400F for 20 - 30 minutes until veggies are soft, but not mushy. You will likely want to turn them 2 - 3 times to prevent burning & sticking.

Number of Servings: 4

Recipe submitted by SparkPeople user LIZHAVEY.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 200.1
Total Fat: 7.1 g
Cholesterol: 0.0 mg
Sodium: 623.2 mg
Total Carbs: 32.0 g
Dietary Fiber: 4.2 g
Protein: 3.9 g

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