Roasted Root Vegetables with Rosemary

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
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
Directions
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.

Servings Per Recipe: 8
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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