Annie's Roasted Root Medley

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 150.3
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 36.8 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 3.1 g

View full nutritional breakdown of Annie's Roasted Root Medley calories by ingredient


Introduction

Great for a cold winter day! This dish is a favorite because, through the long roasting process, the sweet potato get s all carmelized on the bottom...YUM!

I don't add any salt to this dish, but a little bit of garlic salt would probably be called for. Great for a cold winter day! This dish is a favorite because, through the long roasting process, the sweet potato get s all carmelized on the bottom...YUM!

I don't add any salt to this dish, but a little bit of garlic salt would probably be called for.
Number of Servings: 6

Ingredients

    2 large red potatoes
    3 medium sweet potatoes
    2 large carrots
    2 c. fresh (or frozen) cauliflower pieces

    2 tbsp. olive oil
    1 tbsp. rosemary (dried) OR
    2-3 sprigs of fresh rosemary
    1-2 tsp. black pepper

Directions

Preheat oven to 450 F.
1. Peel sweet potatoes and carrots. Scrub red potatoes well.
2. Cut all vegetables into large-ish chunks ( I prefer a little bit larger than bite-sized).
3. Place all vegetables in a roasting pan or casserole dish, drizzle the vegetables with the olive oil, black pepper, and rosemary. Toss well to coat.
4. Cover with foil and place in the heated oven for 60 minutes. After 40 minutes, stir the vegetables gently, and remove foil for the time remaining.

Makes 6 generous servings (about 1 c. each)

Number of Servings: 6

Recipe submitted by SparkPeople user SENORAHACHE.