Roasted Root Vegetables
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 164.1
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 73.2 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 6.4 g
- Protein: 2.7 g
View full nutritional breakdown of Roasted Root Vegetables calories by ingredient
Introduction
This recipe sings of the fall and early winter harvest. This side dish is quite affordable: about 60 cents a serving for the vegetables! This recipe sings of the fall and early winter harvest. This side dish is quite affordable: about 60 cents a serving for the vegetables!Number of Servings: 4
Ingredients
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1 T olive oil
1 red onion, sliced
4 cloves garlic, peeled and cut in half
2 carrots, peeled and diced
1 turnip, peeled and diced
1 yam or sweet potato, peeled and diced
2 parsnips, peeled and diced
1 t dried rosemary
1 t dried thyme
1 pinch salt
1/2 t black pepper
1 T balsamic vinegar, optional
Directions
Preheat oven to 375 degrees. Spray a baking sheet pan with nonstick cooking spray. Combine all ingredients in a mixing bowl; toss to combine. Place mixture on a sheet pan. Bake 30 minutes, turning vegetables every 10 minutes until vegetables are tender and slightly browned. Drizzle with balsamic vinegar before serving.
Makes 4 one cup servings.
Makes 4 one cup servings.
Member Ratings For This Recipe
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DISAPPEARINGDI
I'm British, we have a LOT of root veggies, I've been making this recipe for years. I chunk instead of dice the veggies and mix the Balsamic vinegar in the initial mix, marinate for an hour or so then roast. Sprinkle with sea salt/sea weed mix for extra crunch before serving. Great cold too! - 11/17/09
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YAFENELRA
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CD5594611
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YARELL
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SERENITYSEL