Roasted Root Vegetables
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 169.7
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 608.4 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 5.2 g
- Protein: 2.9 g
View full nutritional breakdown of Roasted Root Vegetables calories by ingredient
Introduction
This recipe is very nurturing for the fall or winter. Roasting the veggies together like this brings out the sweetness, so everyone loves it. Tons of vitamin C and curbs sugar cravings in a healthy way, too! This recipe is very nurturing for the fall or winter. Roasting the veggies together like this brings out the sweetness, so everyone loves it. Tons of vitamin C and curbs sugar cravings in a healthy way, too!Number of Servings: 8
Ingredients
* Pepper, black, 1 tsp
* Salt, 2 tsp
* Walnut Oil, 4 tbsp
* Onions, raw, 1 large
* Parsnips, 2 parsnip (9" long)
* Red Potato, raw, 1 large (3" to 4-1/4" dia.)
* Rutabagas, 1 large
* Sweet potato, 0.5
Just grab any root veggies you have in the house - carrots, onions, any type of potato, rutabaga, turnip, parsnip... whatever your family will eat.
Be creative... they won't recognize a rutabaga from a potato when they are all roasted together like this.
Directions
Preheat oven to 375 or 400 degrees (you can set it to whatever temperature your other dishes need to be at - this is a very forgiving dish!) Prepare a baking dish or pan (wide as possible) and spray it well with cooking spray.
Cut up all veggies in approx. 1" cubes (don't get too perfectionist here!) and toss them in walnut oil or other oil of your preference as well as salt and pepper. (I chose walnut for the nutty flavor my family loves and the giant dose of omega-3's it has.) I didn't see it listed here, but I used sea salt and freshly ground pepper.
Roast veggies for about an hour or until a fork goes through the pieces easily. Toss them a couple times throughout to give all the veggies some browning time on top.
Sometimes I garnish this with a small amount of shredded parmesan or parsley, or even some chopped pecans if the calorie budget allows. :o)
Makes approximately 8 generous 1-cup servings (cut these in half if you're worried about carbs). I serve them with fish and a salad or green veggie.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user CYMAMA.
Cut up all veggies in approx. 1" cubes (don't get too perfectionist here!) and toss them in walnut oil or other oil of your preference as well as salt and pepper. (I chose walnut for the nutty flavor my family loves and the giant dose of omega-3's it has.) I didn't see it listed here, but I used sea salt and freshly ground pepper.
Roast veggies for about an hour or until a fork goes through the pieces easily. Toss them a couple times throughout to give all the veggies some browning time on top.
Sometimes I garnish this with a small amount of shredded parmesan or parsley, or even some chopped pecans if the calorie budget allows. :o)
Makes approximately 8 generous 1-cup servings (cut these in half if you're worried about carbs). I serve them with fish and a salad or green veggie.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user CYMAMA.
Member Ratings For This Recipe
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