Roasted Root Vegetables
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 82.1
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 36.6 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 3.2 g
- Protein: 1.4 g
View full nutritional breakdown of Roasted Root Vegetables calories by ingredient
Introduction
This recipe sings of the fall and early winter harvest.This recipe sings of the fall and early winter harvest.
Number of Servings: 8
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
Tips
Take advantage of the local farmers market and buy whatever root vegetables they have. I like a bite to the vegetables, so I drizzle a small amount of balsamic vinegar over the vegetables while they are still hot.This side dish is quite affordable: about 60 cents a serving for the vegetables!
Directions
Preheat oven to 375°F. 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 8 servings (1/2 cup).
Makes 8 servings (1/2 cup).
Member Ratings For This Recipe
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SERENEMOM71
I added brocolli, carrots, celery, portabella mushrooms, granny smith apples,used fresh herbs plus basil, omitted the salt, added cayenne pepper, used vegetable stock instead of olive oil, and baked it in a covered baking dish at 350 for 1 1/2 hours or until tender. The flavors are combined YUM! - 12/16/09
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IAMABASKETCASE
started using a recipe like this years ago - now family favorite but not considered "a diet food"! To control the amount of oil used (and unnecessary calories) - chop the vegetable in to 1" pieces, put in gallon bag with 2-3 tbls oil, let sit for an hour, rotate bag to distribute thinest oil layer - 12/25/09
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JLHNELL
Great way to make use of end-of-season CSA veggies (beets, turnips, parsnips, taters, squash, etc). I switched to my favorite seasonings (cumin, corriander, allspice and cinnamon) to give it a bit more kick. Also chilled veggies in spices and oil in a ziploc before cooking to increase the taste. - 11/1/10
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4BROOMES
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CHEMBEAR
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SUNFISHDEB
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ALLIEWIGGY
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NETEMEDTOTROLDE
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ANTIQUELOVER
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READINGGAL
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THROOPER62
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ASDELONG
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EXERCISETCHR
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JSIMMON1
Since it is spring and fresh root vegetables are a way off in my locale, I thought that I would mention that this also work well with spring/summer vegetables. I do a version of this with zuchinni and yellow squash, onions, colored peppers, asparagus - whatever I have in alum pan or foil on grill. - 5/10/11
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SUZIK55
I love using roasted vegetables to make soup. It gives the soup a smoky caramelized flavor that's missed when using raw veggies. I saute onions in small amount of olive oil. Stir in aromatic spices. Add roasted veggies. Add water or broth to cover vegetables. Bring to boil. Simmer, cool, blend. - 1/19/16
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FOCUSONRIGHTNOW
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PILLARPOINT
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GAVNSAR
Really wanted to try this one night but got home late. Decided to give it a shot anyway and microwaved the veggies for 5 minutes before putting them in the oven. 15 minutes later they were perfect. Keep in mind with these timings that I only did half the recipe. There was only 2 of us eating. - 9/7/15
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