Roasted Root Vegetables
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 164.1
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 73.2 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 6.4 g
- Protein: 2.7 g
View full nutritional breakdown of Roasted Root Vegetables calories by ingredient
Introduction
This recipe sings of the fall and early winter harvest. This side dish is quite affordable: about 60 cents a serving for the vegetables! This recipe sings of the fall and early winter harvest. This side dish is quite affordable: about 60 cents a serving for the vegetables!Number of Servings: 4
Ingredients
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1 T olive oil
1 red onion, sliced
4 cloves garlic, peeled and cut in half
2 carrots, peeled and diced
1 turnip, peeled and diced
1 yam or sweet potato, peeled and diced
2 parsnips, peeled and diced
1 t dried rosemary
1 t dried thyme
1 pinch salt
1/2 t black pepper
1 T balsamic vinegar, optional
Directions
Preheat oven to 375 degrees. Spray a baking sheet pan with nonstick cooking spray. Combine all ingredients in a mixing bowl; toss to combine. Place mixture on a sheet pan. Bake 30 minutes, turning vegetables every 10 minutes until vegetables are tender and slightly browned. Drizzle with balsamic vinegar before serving.
Makes 4 one cup servings.
Makes 4 one cup servings.
Member Ratings For This Recipe
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DISAPPEARINGDI
I'm British, we have a LOT of root veggies, I've been making this recipe for years. I chunk instead of dice the veggies and mix the Balsamic vinegar in the initial mix, marinate for an hour or so then roast. Sprinkle with sea salt/sea weed mix for extra crunch before serving. Great cold too! - 11/17/09
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LOFSTI
Roasted veggies are a favorite.If I want them more crispy I spread them out on a couple trays, I don't add as much oil or none. Beets, brussels, butternut great too.Like idea of marinating ahead of time for this version. Great leftovers for other recipes too, casseroles, hash with eggs etc. - 12/27/16
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HERE2BTHIN
I LOVE seeing Every Guide Line to Eating "RIGHT" all within Their Ranges. I feel Every Recipe should be Like This One. Meaning Meg, Everything Stayed within the Nutritional Value Guidelines & "Us Sparky's still can eat other Meals.
As Chef, you need to be REMINDED of this Fact.
Happy Turkey - 11/18/10
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LITTLEWIND53
I don't like most veggies and have never been able to get used to them roasted. When I do eat veggies, it's usually fresh as in Tossed Salad, Cesare Salad, Potato Salad, raw cauliflower, mushrooms, tomtoes, carrot and celery sticks, and pickles (cukes) lol. Cooked veggies (very few) only in stew. - 11/17/09
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LADYHUNTER82