Roasted Root Vegetables

Name: Roasted Root Vegetables Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: Sweet potato 2 sweetpotato 5 long (remove); Parsnips 2 parsnip (9 long) (remove); Carrots raw 2 medium (remove); Radishes 5 medium (3/4 to 1 dia) (remove); *Extra Light Olive Oil 4 tbsp (remove); Salt 1 tbsp (remove)

Minutes to Prepare: 5
Minutes to Cook: 45

Number of Servings: 4

Ingredients

Sweet potato, 2 sweetpotato, 5" long (remove)Parsnips, 2 parsnip (9" long) (remove)Carrots, raw, 2 medium (remove)Radishes, 5 medium (3/4" to 1" dia) (remove)*Extra Light Olive Oil, 4 tbsp (remove)Salt, 1 tbsp (remove)

Directions

Preheat oven to 375 degrees. Peel sweet potatoes, carrots and parsnips. Cut into equal size cubes. Cut radishes in half. Place in a large bowl and sprinkle with salt and olive oil. Toss well. Place in a single layer on a foil lined baking sheet. Bake at 375 for 45 -60 minutes or until fork tender and slightly caramelized.

Number of Servings: 4

Recipe submitted by SparkPeople user FAERIEGODDESS53.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 258.5
Total Fat: 14.5 g
Cholesterol: 0.0 mg
Sodium: 1,783.8 mg
Total Carbs: 32.5 g
Dietary Fiber: 5.8 g
Protein: 2.5 g

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