Roasted Root Vegetables

Name: Roasted Root Vegetables Recipe
Yield: 6
Ingredients: 1/4 lb carrots; 1/4 lb beets; 1/4 lb onions; 1/4 lb sweet potatoes; 10 cloves garlic peeled; 1/3 cup Hellmann's 1/2 the fat mayonnaise type dressing; 1 Tbsp chopped fresh rosemary; 1/4 cup fresh black pepper; 2 Tbsp chopped fresh flat leaf parsley (optional)

Number of Servings: 6

Ingredients

1/4 lb carrots1/4 lb beets1/4 lb onions1/4 lb sweet potatoes10 cloves garlic, peeled1/3 cup Hellmann's 1/2 the fat mayonnaise type dressing1 Tbsp chopped fresh rosemary1/4 cup fresh black pepper2 Tbsp chopped fresh flat leaf parsley (optional)

Directions

Combine except parsley. Scrape onto parchment paper-lined baking sheet. Roast in 425 oven, turning twice, for about 35 minutes or until golden and tender. Sprinkle with parsley, if using. Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user EDLYNN.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 128.6
Total Fat: 4.5 g
Cholesterol: 4.2 mg
Sodium: 166.5 mg
Total Carbs: 20.7 g
Dietary Fiber: 4.6 g
Protein: 1.9 g

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