Roasted Root Vegetables

Roasted Root Vegetables
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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
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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

    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.

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