roasted root vegtables

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 190.3
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 274.2 mg
  • Total Carbs: 36.2 g
  • Dietary Fiber: 8.0 g
  • Protein: 4.4 g

View full nutritional breakdown of roasted root vegtables calories by ingredient



Number of Servings: 12

Ingredients

    Red Potato, 4
    Sweet potato, 2
    Rutabagas, 2 large
    Turnips, 2 medium
    Parsnips, 3 parsnip (9" long)
    Carrots, raw, 3 carrot (7-1/2") Beets, fresh,
    2 beet (2" dia)
    Onions, raw, 2 large
    *Squash, summer, scallop, raw, 1 cup slices
    Garlic, 5 clove
    Salt, 1 tsp
    Pepper, black, 1 tsp
    Olive Oil, 0.2 cup

Directions

USE WHATEVER ROOT VEGGIES YOU LIKE. DRIZZLE OLIVE OIL ON THEM AFTER CLEANED. I PEEL MINE, BUT YOU DON'T HAVE TO. PLACE IN A FOIL LINED PAN SINGLE LAYER. COOK IN OVEN AT 400 DEGREES FOR ONE HOUR OR TILL VEGGIES SOFT AND ROASTED. TURN VEGGIES AFTER 30 MIN. OF COOKING.

Number of Servings: 12

Recipe submitted by SparkPeople user MSTIGER.