Roasted root vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Parsnips, 4 parsnip (9" long) Carrots, raw, 5 carrot (7-1/2")Olive Oil, .5 cup *Diamond Crystal - Kosher Salt, 1 tsp Pepper, black, .5 tsp Garlic, 2 clove Sweet potato, 1 sweetpotato, 5" long *Mini Blue Potato (5 Potato-110g), 1 serving *Mini Yellow Potato (5 Potatoes=110g), 1 serving *Mini Red Potato (5 Potato - 110g), 1 serving
Preheat oven to 325. Line one or two shallow pans or cookie sheets with a rim with tin foil. Cut (Peel if desired)the vegetables except for the mini potatoes - cut lengthwise - cut in half if desired. While cutting - roast the garlic cloves in their skins. Toss with a bit of olive oil - about 1/4-1/2 cup with a Tsp of Coarse salt and 1/4-1/2 tsp of pepper (divided) in two large plastic bags. Once the garlic is roasted (15-30 mins) Add one clove to each bag and let sit for up tto 2 hours. arrange on the baking sheets .Roast vegetables in the oven - 45-50 mins. Rotate the vegetables occasinally if desired a few times through roasting time.
Toss, and serve warm. Can be served with a viniagrette, Romesco sauce or alone.
Number of Servings: 15
Recipe submitted by SparkPeople user MILLERSIMPSON.
Toss, and serve warm. Can be served with a viniagrette, Romesco sauce or alone.
Number of Servings: 15
Recipe submitted by SparkPeople user MILLERSIMPSON.
Nutritional Info Amount Per Serving
- Calories: 128.4
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 96.8 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 2.9 g
- Protein: 1.4 g
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