Roasted Root Vegetables with Rosemary

Roasted Root Vegetables with Rosemary
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 93.2
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 23.3 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 5.0 g
  • Protein: 1.6 g

View full nutritional breakdown of Roasted Root Vegetables with Rosemary calories by ingredient


Introduction

A hearty fall dish that features cold-weather root vegetables and fresh herbs. A hearty fall dish that features cold-weather root vegetables and fresh herbs.
Number of Servings: 8

Ingredients

    2 large sweet potatoes, peeled and cubed
    2 large parsnips, peeled and sliced
    2 large carrots, peeled and sliced
    1 large red onion (optional), sliced
    generous pinches of Rosemary, sea salt, black pepper, and garlic powder
    Non-Stick Olive Oil cooking spray

Directions

Spray a baking sheet or pan with non stick stray. Add vegetables and herbs to pan. Coat with non-stick spray. Bake for 40 minutes at 375 degrees.

Serving Size: Makes (8) 1 C. servings

Number of Servings: 8

Recipe submitted by SparkPeople user EMILYROSEBUD.