Roasted Root Vegetables with Rosemary
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
2 large sweet potatoes, peeled and cubed2 large parsnips, peeled and sliced 2 large carrots, peeled and sliced1 large red onion (optional), slicedgenerous pinches of Rosemary, sea salt, black pepper, and garlic powderNon-Stick Olive Oil cooking spray
Spray a baking sheet or pan with non stick stray. Add vegetables and herbs to pan. Coat with non-stick spray. Bake for 40 minutes at 375 degrees.
Serving Size: Makes (8) 1 C. servings
Number of Servings: 8
Recipe submitted by SparkPeople user EMILYROSEBUD.
Serving Size: Makes (8) 1 C. servings
Number of Servings: 8
Recipe submitted by SparkPeople user EMILYROSEBUD.
Nutritional Info Amount Per Serving
- Calories: 93.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 23.3 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 5.0 g
- Protein: 1.6 g
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