Roasted Root Vegetables
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 98.3
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 315.4 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 2.4 g
- Protein: 1.8 g
View full nutritional breakdown of Roasted Root Vegetables calories by ingredient
Introduction
Yummy and savory. Yummy and savory.Number of Servings: 8
Ingredients
-
1 medium rutabaga
1 sweet potato
100 grams red potatoes
16 tbsps chopped shallots
224 grams baby carrots
1 tsp salt
2 tbsp olive oil
Directions
If using other vegetables, cut potato and carrot quantities down (or use a bigger pan), so that everything can lay in a single layer in your roasting pan.
Pre-heat oven to 425 degrees.
Scrub new potatoes and cut in half. (If using rutabaga, include them now as well). Toss around in a big bowl with 1 tbsp olive oil and ½ teaspoon sea salt until potatoes are thoroughly coated.
Spread potatoes into broiler-pan and arrange so “cut side” is face down. Cover pan with aluminum foil, and roast 20 minutes.
While potatoes are roasting, clean remaining vegetables and cube into bite-size pieces, except shallots which you’ll slice lengthwise. If you use baby carrots, don’t cut.
Toss remaining vegetables into same bowl, add another tablespoon of oil and another ½ teaspoon sea salt. Shake to cover well.
When potatoes are done, remove foil and dump in remaining vegetables. Toss to mix. It’s ok if potatoes are no longer facing down, but everything should be in a single layer. Increase oven to 475 degrees. Roast for 15 minutes more, shake pan to toss vegetables. Roast another 15 minutes until veggies are brown and tender and carrots and shallots begin to caramelize.
Number of Servings: 8
Recipe submitted by SparkPeople user SHELLBERTANN.
Pre-heat oven to 425 degrees.
Scrub new potatoes and cut in half. (If using rutabaga, include them now as well). Toss around in a big bowl with 1 tbsp olive oil and ½ teaspoon sea salt until potatoes are thoroughly coated.
Spread potatoes into broiler-pan and arrange so “cut side” is face down. Cover pan with aluminum foil, and roast 20 minutes.
While potatoes are roasting, clean remaining vegetables and cube into bite-size pieces, except shallots which you’ll slice lengthwise. If you use baby carrots, don’t cut.
Toss remaining vegetables into same bowl, add another tablespoon of oil and another ½ teaspoon sea salt. Shake to cover well.
When potatoes are done, remove foil and dump in remaining vegetables. Toss to mix. It’s ok if potatoes are no longer facing down, but everything should be in a single layer. Increase oven to 475 degrees. Roast for 15 minutes more, shake pan to toss vegetables. Roast another 15 minutes until veggies are brown and tender and carrots and shallots begin to caramelize.
Number of Servings: 8
Recipe submitted by SparkPeople user SHELLBERTANN.