Roast Vegetables

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 222.7
  • Total Fat: 7.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 112.9 mg
  • Total Carbs: 36.9 g
  • Dietary Fiber: 6.4 g
  • Protein: 4.2 g

View full nutritional breakdown of Roast Vegetables calories by ingredient
Submitted by:


A delicious roast vegetable medley. A delicious roast vegetable medley.
Number of Servings: 4


    500 g Potato (about 4 medium)
    365 g Carrots (about 4 medium)
    100 g Onion (1 medium)
    75 g Parsnip (1 medium)
    160 g Yellow Bell Pepper (1 large)
    2 Tablespoons Olive Oil
    Pinch of Salt
    2 Teaspoons Rosemary (dried)


Chop all vegetables into large pieces.
Place in to roasting pan with oil, salt, and rosemary.
Mix to ensure that all veggies are oiled.
Place in preheated oven (200 degrees Celsius) and roast for 90 minutes (1.5 hours).

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user ARCTICFOX_NZ.

Rate This Recipe

Member Ratings For This Recipe