Roasted parsnips, rutabaga, potato and sweet potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
300 g parsnips, peeled and cubed.400 g potato (red), cubed.300 g sweet potato, peeled and cubed400 g rutabaga, peeled and cubed1/8 cup olive oil2 tsp sea salt1 tsp freshly ground black pepper1 tsp paprika
Prepare root vegetables as described in ingredient list. Place in a large bowl with salt, pepper, paprika and oil. Stir ingredients together until vegetables are evenly coated with oil and spices.
Place prepared vegetables in a roasting tray/on a baking sheet/ in a lasagna pan (i.e. anything that will hold the vegetables) and roast at 400F for 45 minutes. Stir vegetables at least 3 times during roasting.
ENJOY!
makes FIVE (5) servings
Number of Servings: 5
Recipe submitted by SparkPeople user ECHOSPRINGS.
Place prepared vegetables in a roasting tray/on a baking sheet/ in a lasagna pan (i.e. anything that will hold the vegetables) and roast at 400F for 45 minutes. Stir vegetables at least 3 times during roasting.
ENJOY!
makes FIVE (5) servings
Number of Servings: 5
Recipe submitted by SparkPeople user ECHOSPRINGS.
Nutritional Info Amount Per Serving
- Calories: 208.2
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 960.7 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 6.6 g
- Protein: 3.8 g
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