Roasted Root Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 200.1
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 623.2 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.9 g

View full nutritional breakdown of Roasted Root Vegetables calories by ingredient



Number of Servings: 4

Ingredients



    * Red Potato, 400 grams (remove)
    * Onions, raw, 1 medium (2-1/2" dia) (remove)
    * Garlic, 3 cloves (remove)
    * Jalapeno Peppers, 1 pepper (remove)
    * Turnips, 1 cup, cubes (remove)
    * *Sunchokes, fresh, 200 gram(s) (remove)
    * Olive Oil, 2 tbsp (remove)
    * Cider Vinegar, 1 tbsp (remove)
    * Salt, 1 tsp (remove)
    * Pepper, black, 1 tsp (remove)
    # Carrots, raw, 1 medium (remove)

Directions

Cut all veggies to relatively uniform size. Toss in oil, vinegar, salt and pepper. Spread on baking sheet and roast at 400F for 20 - 30 minutes until veggies are soft, but not mushy. You will likely want to turn them 2 - 3 times to prevent burning & sticking.

Number of Servings: 4

Recipe submitted by SparkPeople user LIZHAVEY.