Roasted Root Vegetables

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 233.5
  • Total Fat: 1.2 g
  • Cholesterol: 0.3 mg
  • Sodium: 306.4 mg
  • Total Carbs: 53.7 g
  • Dietary Fiber: 11.5 g
  • Protein: 6.0 g

View full nutritional breakdown of Roasted Root Vegetables calories by ingredient



Number of Servings: 8

Ingredients

    4 cups each turnip, sweet potato, carrot, parsnip and butternut squash
    2 garlic cloves, minced
    2 onions, chopped
    1 Tb dried thyme
    1 cup chicken broth

Directions

Heat oven to 450. Cut and peel vegetables and place in a 9x13 pan with high sides. Add garlic and thyme and sprinkle a little olive oil over vegetables and toss. Pour broth over top and cook for 45-50 minutes or until vegetables are tender.

Number of Servings: 8

Recipe submitted by SparkPeople user JANALEE13.