Roasted root vegetables

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 128.4
  • Total Fat: 7.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 96.8 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 1.4 g

View full nutritional breakdown of Roasted root vegetables calories by ingredient
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Introduction

A great fall dish for Halloween partes, Thanksgiving and more. Not sure about the portion or the potato quantity - I used one bag of mixed fancy fingerling potatoes with red skins, gold and purple. A great fall dish for Halloween partes, Thanksgiving and more. Not sure about the portion or the potato quantity - I used one bag of mixed fancy fingerling potatoes with red skins, gold and purple.
Number of Servings: 15

Ingredients

    Parsnips, 4 parsnip (9" long)
    Carrots, raw, 5 carrot (7-1/2")
    Olive Oil, .5 cup
    *Diamond Crystal - Kosher Salt, 1 tsp
    Pepper, black, .5 tsp
    Garlic, 2 clove
    Sweet potato, 1 sweetpotato, 5" long
    *Mini Blue Potato (5 Potato-110g), 1 serving
    *Mini Yellow Potato (5 Potatoes=110g), 1 serving
    *Mini Red Potato (5 Potato - 110g), 1 serving

Directions

Preheat oven to 325. Line one or two shallow pans or cookie sheets with a rim with tin foil. Cut (Peel if desired)the vegetables except for the mini potatoes - cut lengthwise - cut in half if desired. While cutting - roast the garlic cloves in their skins. Toss with a bit of olive oil - about 1/4-1/2 cup with a Tsp of Coarse salt and 1/4-1/2 tsp of pepper (divided) in two large plastic bags. Once the garlic is roasted (15-30 mins) Add one clove to each bag and let sit for up tto 2 hours. arrange on the baking sheets .Roast vegetables in the oven - 45-50 mins. Rotate the vegetables occasinally if desired a few times through roasting time.
Toss, and serve warm. Can be served with a viniagrette, Romesco sauce or alone.



Number of Servings: 15

Recipe submitted by SparkPeople user MILLERSIMPSON.

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