Roasted Vegetables, Southwest seasoned

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 242.0
  • Total Fat: 1.9 g
  • Cholesterol: 3.8 mg
  • Sodium: 102.6 mg
  • Total Carbs: 52.8 g
  • Dietary Fiber: 10.3 g
  • Protein: 9.5 g

View full nutritional breakdown of Roasted Vegetables, Southwest seasoned calories by ingredient
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A great way to get healthy vegetables into your diet. Great taste even veggie lovers will like. A great way to get healthy vegetables into your diet. Great taste even veggie lovers will like.
Number of Servings: 8


    32 oz Yukon Gold Potato (by LOOKING_UP)
    8 oz Sweet Potato
    16 oz Onion, sweet, raw
    3 serving Olive oil cooking spray
    8 tbsp Black Cherry Balsamic Vinegar (by LLSELVA4)
    6 tbsp Kroger Shredded Parmesean Cheese (by REBANEWB)
    1 serving Sea Salt
    2 tsp chipotle chile pepper powder (by STICKFIGURE2)
    2 tsp Cumin (ground) (by IVORYGRL1)
    2 tsp Paprika
    1 tsp Pepper, black
    1 tbsp Coriander Seed, Ground (1 Tbsp) (by LIMASTAR)
    1 tsp Cayenne Pepper (Ground)
    2 tbsp Garlic powder
    1 tsp Onion powder
    1 tsp crushed red pepper (by GARPER)
    16 oz Parsnip, average raw (by CHUCKLES0719)
    32 oz brussels sprouts, raw (1 oz) (by BBAKSA)


Seasonings, cheese and balsamic vinegar may be reduced or increased to taste. Other vegetables such as turnips, carrots, squash and others may be used as well.


Mix the seasonings ahead of time and store in a sealed container. (Southwest seasoning spices) Use as desired.

Trim and peel the brussel sprouts, then cut them in half. Peel sweet potatoes, potatoes and parsnips and trim the ends. Cut all vegetables into bite size pieces (about 3/4 inch cubes). Peel the onion and large dice it. Put all vegetables in a large bowl and spray with a non stick cooking spray (I prefer olive oil or canola). Toss and make sure all are lightly but evenly coated, then season with the Southwest seasoning and toss to make sure it is evenly coated.

Spray a large cookie sheet or roasting pan with the cooking spray, then spread the vegetables in the bottom of the pan. Bake/roast in oven for 20 minutes at 400 degrees, remove and turn all veggies, then put back int he oven for another 20 minutes. Remove and sprinkle shredded Parmesan cheese and put back into the oven to melt. Remove, place in a large metal or glass bowl and drizzle the cherry balsamic vinegar over the vegetables, then toss to coat them all. Enjoy

Serving Size: 8 - 8/9 ounces servings

Number of Servings: 8

Recipe submitted by SparkPeople user DADTEU.

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