Roastd Root Vegetable Medley
- Number of Servings: 4
Ingredients
2 Parsnips2 medium Turnips1 Yukon Gold potato1 Onions,1 head Garlic, 16 cloves whole, peeled2 tbls Olive Oil,20 Baby Carrots1 cup Celery Root1/2 cup chopped fresh parsley
Preheat oven to 425 with two cookie sheets inside
Cut onion into 1 1/2 inch wedges (leave root end intact to extent possible. Cut the rest of vegetables into 1 1/2 inch cubes. Toss everything with olive oil, garlic cloves, salt and pepper.
Remove cookie sheets from over, spray with olive oil cooking spray and spread veggies in single layer on the two sheets.
Bake for 45 mins to 1 hour, until done.
Number of Servings: 4
Recipe submitted by SparkPeople user ASTEINER33.
Cut onion into 1 1/2 inch wedges (leave root end intact to extent possible. Cut the rest of vegetables into 1 1/2 inch cubes. Toss everything with olive oil, garlic cloves, salt and pepper.
Remove cookie sheets from over, spray with olive oil cooking spray and spread veggies in single layer on the two sheets.
Bake for 45 mins to 1 hour, until done.
Number of Servings: 4
Recipe submitted by SparkPeople user ASTEINER33.
Nutritional Info Amount Per Serving
- Calories: 271.9
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 121.2 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 8.2 g
- Protein: 5.8 g
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