Roasted Root Vegetables
Servings 6
Ingredients
- 2 carrots peeled and sliced
- 2 medium beets peeled and diced
- 1 medium sweet potato peeled and diced
- 2 parsnips scrubbed and sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh oregano chopped
- 1 tablespoon fresh rosemary chopped
- To taste Salt
Instructions
- Preheat oven to 400 F.
- Line baking sheet with foil.
- In a large bowl, combine vegetables. Add oil and herbs and toss until coated.
- Transfer to baking sheet and spread into even layer.
- Bake for 25-30 minutes or until tender.
Notes
Nutrition information: 118 calories; 5.1g fat; 51mg sodium; 18.1g carbohydrates; 1.8g protein.
(Adapted from: itsavegworldafterall.com)