Herb-Roasted Root Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 golden beets, quartered if large or halved if small3 red beets, quartered or halvedRed Potato, 3 small or 2 medium, quarteredBaby Carrots, raw, 20 medium 2 Parsnip (9" Long), cut into 2-3" long chunksOlive Oil, 1 tbsp Rosemary, 1 tbsp Thyme, ground, 1 tbsp
Preheat oven to 350 degrees.
Cut vegetables as specified and put in large bowl.
Mix oil and spices in small bowl.
Pour oil/spice mixture over veggies and coat evenly.
Put into an oven-safe baking dish and bake for 45 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user TERRESTA.
Cut vegetables as specified and put in large bowl.
Mix oil and spices in small bowl.
Pour oil/spice mixture over veggies and coat evenly.
Put into an oven-safe baking dish and bake for 45 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user TERRESTA.
Nutritional Info Amount Per Serving
- Calories: 141.2
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 215.9 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 4.0 g
- Protein: 3.1 g
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