Roasted Root Vegetables

Roasted Root Vegetables
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 109.8
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 246.1 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 3.5 g
  • Protein: 1.9 g

View full nutritional breakdown of Roasted Root Vegetables calories by ingredient
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root vegetables roasted with garlic, onion, and herbs root vegetables roasted with garlic, onion, and herbs
Number of Servings: 10


    1/2 Butternut Squash
    1 Raw Yam
    2 Idaho Potatoes
    1 Parsnip (about 9" long)
    1 Red Onion
    1 fresh beet
    7 cloves garlic
    2 tbsp. Olive Oil*
    2 tbsp. fresh thyme*
    1 tsp. salt*
    1 tbsp. black pepper*
    1 tbsp. rosemary dried*
    *measurements are estimated, season to taste


1. Wash and peel all vegetables
2. Cut each root vegetable into 2-3 inch cubes (depends on how you like to eat them)
3. Slice onions and peel the garlic (no need to chop the garlic)
4. Put all ingredients into a very large baking dish
5. Pour a nice layer of olive oil over all vegetables
6. Add salt and pepper and herbs to taste
7. Bake at 350 for about 40 minutes checking every so often for doneness

Number of Servings: 10

Recipe submitted by SparkPeople user KM2993.

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