Roasted parsnips, rutabaga, potato and sweet potatoes

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 5
Amount Per Serving
Calories: 208.2

Total Fat: 6.2 g
Cholesterol: 0.0 mg
Sodium: 960.7 mg
Total Carbs: 36.2 g
Dietary Fiber: 6.6 g
Protein: 3.8 g

View full nutritional breakdown of Roasted parsnips, rutabaga, potato and sweet potatoes calories by ingredient

Introduction

Delicious and nutritious! Very filling, you can eat a lot without worrying about consuming too many calories. Delicious and nutritious! Very filling, you can eat a lot without worrying about consuming too many calories.

Minutes to Prepare: 15

Minutes to Cook: 45

Number of Servings: 5

Ingredients

300 g parsnips, peeled and cubed.

400 g potato (red), cubed.

300 g sweet potato, peeled and cubed

400 g rutabaga, peeled and cubed

1/8 cup olive oil

2 tsp sea salt

1 tsp freshly ground black pepper

1 tsp paprika

Directions

Prepare root vegetables as described in ingredient list. Place in a large bowl with salt, pepper, paprika and oil. Stir ingredients together until vegetables are evenly coated with oil and spices.
Place prepared vegetables in a roasting tray/on a baking sheet/ in a lasagna pan (i.e. anything that will hold the vegetables) and roast at 400F for 45 minutes. Stir vegetables at least 3 times during roasting.

ENJOY!

makes FIVE (5) servings

Number of Servings: 5

Recipe submitted by SparkPeople user ECHOSPRINGS.