Herb-Roasted Root Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 141.2
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 215.9 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.1 g

View full nutritional breakdown of Herb-Roasted Root Vegetables calories by ingredient
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Number of Servings: 6


    3 golden beets, quartered if large or halved if small
    3 red beets, quartered or halved
    Red Potato, 3 small or 2 medium, quartered
    Baby Carrots, raw, 20 medium
    2 Parsnip (9" Long), cut into 2-3" long chunks
    Olive Oil, 1 tbsp
    Rosemary, 1 tbsp
    Thyme, ground, 1 tbsp


Preheat oven to 350 degrees.
Cut vegetables as specified and put in large bowl.
Mix oil and spices in small bowl.
Pour oil/spice mixture over veggies and coat evenly.
Put into an oven-safe baking dish and bake for 45 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user TERRESTA.

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Member Ratings For This Recipe

  • I used onions as I have no (golden beets?) And yam instead of carrot simply divine thanks - 11/1/10

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