Roastd Root Vegetable Medley
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 271.9
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 121.2 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 8.2 g
- Protein: 5.8 g
View full nutritional breakdown of Roastd Root Vegetable Medley calories by ingredient
Number of Servings: 4
Ingredients
-
2 Parsnips
2 medium Turnips
1 Yukon Gold potato
1 Onions,
1 head Garlic, 16 cloves whole, peeled
2 tbls Olive Oil,
20 Baby Carrots
1 cup Celery Root
1/2 cup chopped fresh parsley
Directions
Preheat oven to 425 with two cookie sheets inside
Cut onion into 1 1/2 inch wedges (leave root end intact to extent possible. Cut the rest of vegetables into 1 1/2 inch cubes. Toss everything with olive oil, garlic cloves, salt and pepper.
Remove cookie sheets from over, spray with olive oil cooking spray and spread veggies in single layer on the two sheets.
Bake for 45 mins to 1 hour, until done.
Number of Servings: 4
Recipe submitted by SparkPeople user ASTEINER33.
Cut onion into 1 1/2 inch wedges (leave root end intact to extent possible. Cut the rest of vegetables into 1 1/2 inch cubes. Toss everything with olive oil, garlic cloves, salt and pepper.
Remove cookie sheets from over, spray with olive oil cooking spray and spread veggies in single layer on the two sheets.
Bake for 45 mins to 1 hour, until done.
Number of Servings: 4
Recipe submitted by SparkPeople user ASTEINER33.