Roasted Root Vegetables

Roasted Root Vegetables

Eat your carrots

Plentiful year-round, root vegetables can be found in a wide variety of colors from deep purple beets to vibrant orange sweet potatoes and carrots and creamy white parsnips, turnips and rutabagas. Easily obtainable and budget friendly, these nutritious vegetables are packed with nutrients from the soil and have a high concentration of antioxidants, Vitamins C, B and A, and iron. They are versatile, at peak season beginning in fall and make tasty additions to your fall and winter meals.

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Roasted Root Vegetables
Roasted Root Vegetables
Course Side Dish
Servings
Ingredients
Course Side Dish
Servings
Ingredients
Roasted Root Vegetables
Instructions
  1. Preheat oven to 400 F.
  2. Line baking sheet with foil.
  3. In a large bowl, combine vegetables. Add oil and herbs and toss until coated.
  4. Transfer to baking sheet and spread into even layer.
  5. Bake for 25-30 minutes or until tender.
Recipe Notes

Nutrition information: 118 calories; 5.1g fat; 51mg sodium; 18.1g carbohydrates; 1.8g protein.

(Adapted from: itsavegworldafterall.com)

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