Roasted Root Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 Butternut Squash1 Raw Yam2 Idaho Potatoes1 Parsnip (about 9" long)1 Red Onion1 fresh beet7 cloves garlic2 tbsp. Olive Oil*2 tbsp. fresh thyme*1 tsp. salt*1 tbsp. black pepper*1 tbsp. rosemary dried**measurements are estimated, season to taste
1. Wash and peel all vegetables
2. Cut each root vegetable into 2-3 inch cubes (depends on how you like to eat them)
3. Slice onions and peel the garlic (no need to chop the garlic)
4. Put all ingredients into a very large baking dish
5. Pour a nice layer of olive oil over all vegetables
6. Add salt and pepper and herbs to taste
7. Bake at 350 for about 40 minutes checking every so often for doneness
Number of Servings: 10
Recipe submitted by SparkPeople user KM2993.
2. Cut each root vegetable into 2-3 inch cubes (depends on how you like to eat them)
3. Slice onions and peel the garlic (no need to chop the garlic)
4. Put all ingredients into a very large baking dish
5. Pour a nice layer of olive oil over all vegetables
6. Add salt and pepper and herbs to taste
7. Bake at 350 for about 40 minutes checking every so often for doneness
Number of Servings: 10
Recipe submitted by SparkPeople user KM2993.
Nutritional Info Amount Per Serving
- Calories: 109.8
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 246.1 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 3.5 g
- Protein: 1.9 g
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