JoShell's Roasted Root Veggies

4.8 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 215.4
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 48.9 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 9.8 g
  • Protein: 3.8 g

View full nutritional breakdown of JoShell's Roasted Root Veggies calories by ingredient
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This wonderful medley of root veggies tastes more like a desert than a veggie side dish. Yummy! This wonderful medley of root veggies tastes more like a desert than a veggie side dish. Yummy!
Number of Servings: 4


    1 butternut squash cut into cubes, approx. 2 cups
    3 raw carrots peeled (or not) and cut into cubes
    3 parsnips (about 9") peeled and cut into cubes
    1 large red onion diced
    3 cloves garlic in skins
    3 sprigs fresh thyme
    1 T. maple syrup
    1 T. olive oil
    salt and pepper to taste


Mix all ingredients and spread thinly on a baking or cookie sheet. Bake at 350 degrees F for approximately 1 hour or until all veggies are cooked and caramelized. Makes approximately 4 3/4 c. servings. A little unsure of the number of servings as this recipe is half of the original. Just double everything for a larger batch

Number of Servings: 4

Recipe submitted by SparkPeople user SUNSTRIKEJILL.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    This is so'oo good and easy to make! Let it carmelize in the oven, and everyone will think your brilliant. Perfect for the Fall and Winter months. - 10/4/10

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  • I suggest you make this dish about 3 days before serving it. The flavor of the maple syrup will become more intense, as well as the parships. As a Thanksgiving leftover, it was terrific! - 11/30/14

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  • So good! Delicious, no matter what vegetables you use! I used a sweet potato and 2 beets with carrots and onion - and then added some chopped summer squash about 15 minutes before done! Excellent side dish and so easy! - 11/18/13

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  • This was very good. We made it for dinner tonight and all enjoyed it! - 10/8/10

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