Roasted Root Vegetables

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Nutritional Info

Servings Per Recipe: 17
Amount Per Serving
Calories: 207.5

Total Fat: 13.0 g
Cholesterol: 0.0 mg
Sodium: 47.8 mg
Total Carbs: 21.9 g
Dietary Fiber: 3.3 g
Protein: 1.2 g

View full nutritional breakdown of Roasted Root Vegetables calories by ingredient

Introduction

This is a classic sunday dinner for us. It is really filling and is good with roast beef or just by itself. This is a classic sunday dinner for us. It is really filling and is good with roast beef or just by itself.

Number of Servings: 17

Ingredients

4 c. (about 12 medium parsnips)

3 c. (about 15 medium red potatoes)

3 c. (about 15 medium carrots)

1 lg. onion

¼ tsp. organic no salt seasoning

½ tsp. salt

1 c. olive oil

¼ tsp. lemon pepper

Directions

Chop all vegetables into bite sized pieces. Individually cook each kind of vegetable in water to cover until just tender when poked with a fork. (10- 15 minutes). Arrange veggies in a 9X13 inch baking dish. Drizzle with olive oil and add spices. Stir to combine. Cover with wax paper and foil and bake at 400 Degrees F for 1 hour.

Number of Servings: 17

Recipe submitted by SparkPeople user CHILDOFCHRIST.