Roasted Root Vegetables
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 102.3
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 42.1 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.5 g
- Protein: 1.8 g
View full nutritional breakdown of Roasted Root Vegetables calories by ingredient
Introduction
Root vegetables are plentiful, inexpensive and packed full of nutrients. Roast the root vegetables in the oven with fresh herbs and paprika for a warming and easy to make side dish. Root vegetables are plentiful, inexpensive and packed full of nutrients. Roast the root vegetables in the oven with fresh herbs and paprika for a warming and easy to make side dish.Number of Servings: 6
Ingredients
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Olive Oil, 2 tbsp
Paprika, 1 tsp
Garlic, several peeled cloves
Parsnips, 0.5 cup slices
Baby New Potatoes, .5 cup
Butternut Squash, .5 cup, cubes
Sweet potato (or Taro Root), .5 cup, cubes
Carrots, raw, .5 cup, chopped
Beets, fresh, .5 cup
Directions
Preheat oven to 400 degrees
Peel and chop vegetables
Place chopped root vegetables, herbs, paprika, salt & pepper and garlic onto baking pan and drizzle with olive oil
Roast 45 minutes until tender and evenly browned (stir every 15 minutes)
Number of Servings: 6
Recipe submitted by SparkPeople user RAINSPARK.
Peel and chop vegetables
Place chopped root vegetables, herbs, paprika, salt & pepper and garlic onto baking pan and drizzle with olive oil
Roast 45 minutes until tender and evenly browned (stir every 15 minutes)
Number of Servings: 6
Recipe submitted by SparkPeople user RAINSPARK.