roast root vegetables

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 195.4
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 453.5 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 6.6 g
  • Protein: 3.3 g

View full nutritional breakdown of roast root vegetables calories by ingredient


Introduction

roasted yummy vegis in a tangy sauce roasted yummy vegis in a tangy sauce
Number of Servings: 8

Ingredients

    4 cup slices Parsnips
    3 cup, chopped Onions, raw
    4 clove Garlic
    1 tsp Thyme, fresh
    1 tbsp Rosemary
    1 tsp Salt
    2 tbsp Extra Virgin Olive Oil
    4 sweetpotato, 5" long Sweet potato
    2 cup Tomatoes - sm cherry tomatoes
    1 tsp Dijon Mustard (Great Value)
    4 tbsp, drained Capers, canned
    1 lemon yields Lemon Juice
    1 tbsp Maple Syrup

Tips

Use a large roasting pan


Directions

peel parsnips and chop into 1 in lengths cut onions into 6ths sirin herbs salt and oil and roast 20 min at 375 degrees. add sweet potatoes sliced long ways into 6ths and roast 45 min more. Add cherry tomatoes and sauce for 10 min more and serve,

Serving Size: 1.5 cup

Number of Servings: 8

Recipe submitted by SparkPeople user KSCARLSSON.