Annie's Roasted Root Medley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 large red potatoes3 medium sweet potatoes2 large carrots2 c. fresh (or frozen) cauliflower pieces2 tbsp. olive oil1 tbsp. rosemary (dried) OR 2-3 sprigs of fresh rosemary1-2 tsp. black pepper
Preheat oven to 450 F.
1. Peel sweet potatoes and carrots. Scrub red potatoes well.
2. Cut all vegetables into large-ish chunks ( I prefer a little bit larger than bite-sized).
3. Place all vegetables in a roasting pan or casserole dish, drizzle the vegetables with the olive oil, black pepper, and rosemary. Toss well to coat.
4. Cover with foil and place in the heated oven for 60 minutes. After 40 minutes, stir the vegetables gently, and remove foil for the time remaining.
Makes 6 generous servings (about 1 c. each)
Number of Servings: 6
Recipe submitted by SparkPeople user SENORAHACHE.
1. Peel sweet potatoes and carrots. Scrub red potatoes well.
2. Cut all vegetables into large-ish chunks ( I prefer a little bit larger than bite-sized).
3. Place all vegetables in a roasting pan or casserole dish, drizzle the vegetables with the olive oil, black pepper, and rosemary. Toss well to coat.
4. Cover with foil and place in the heated oven for 60 minutes. After 40 minutes, stir the vegetables gently, and remove foil for the time remaining.
Makes 6 generous servings (about 1 c. each)
Number of Servings: 6
Recipe submitted by SparkPeople user SENORAHACHE.
Nutritional Info Amount Per Serving
- Calories: 150.3
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 36.8 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 4.6 g
- Protein: 3.1 g
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