Roasted Root Vegetables with Onion and Rosemary
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 178.5
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 67.8 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 6.5 g
- Protein: 2.8 g
View full nutritional breakdown of Roasted Root Vegetables with Onion and Rosemary calories by ingredient
Introduction
Carrots, parsnips, sweet potatoes, all roasted with whole cloves of garlic and big chunks of onions. With a hint of rosemary, pepper and paprika, veggies really satisfy! Carrots, parsnips, sweet potatoes, all roasted with whole cloves of garlic and big chunks of onions. With a hint of rosemary, pepper and paprika, veggies really satisfy!Number of Servings: 7
Ingredients
-
5 parsnips
3 carrots
2 sweet potatoes
1 yellow onion
1 small head of garlic
2 T olive oil
pepper
1 lg. sprig of rosemary, fresh or 2 T dried
cayenne
paprika
coarse sea salt, kosher salt, whatever kind of salt you've got!
Directions
Clean and peel 5 parsnips, 3 carrots, and 2 sweet potatoes. Cut the vegetables and peeled onions into large chunks. Peel a whole head of garlic. (If you only have jar garlic, wait to use it. It will burn before the other veggies cook.). Throw the whole garlic cloves and other veggies into a large bowl. Crush the rosemary or chop it, and add it into the bowl. Add in the black and cayenne (just a dash, unless you want to taste it, then add more!) peppers, paprika and salt (if using). Toss all the ingredients with the olive oil, carefully, so not to break up the chunks of onion. Move veggies to 2 large cookie sheets, draining oil in the transfer. Roast in the oven, single layer, uncovered for 1/2 an hour until vegetables are cooked and have a good color. They should sweeten as they roast.
If you don't have rosemary or the other seasonings, try a dash of sage, some thyme, marjoram or tarragon, or balsamic vinegar (which will make a mess of your pan). You can cut and marinate the veggies earlier in the day and cook before dinner.
Serving Size: Makes 7 servings for adults and kids.
Number of Servings: 7
Recipe submitted by SparkPeople user RACHELLELP.
If you don't have rosemary or the other seasonings, try a dash of sage, some thyme, marjoram or tarragon, or balsamic vinegar (which will make a mess of your pan). You can cut and marinate the veggies earlier in the day and cook before dinner.
Serving Size: Makes 7 servings for adults and kids.
Number of Servings: 7
Recipe submitted by SparkPeople user RACHELLELP.