Roasted Root Vegetables
User Reviews
4.8
20 reviews
Excellent
Roasted Root Vegetables
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Roasted root vegetables are a simple side dish, perfect to serve alongside a steak or roasted chicken!
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Ingredients
- 3 pounds Root Vegetables chopped into 1 ½” pieces, assorted
- 1 large red onion chopped into 1 ½” pieces
- 4 cloves garlic minced
- 3 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon rosemary dried
- black pepper to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside.
- Combine all vegetables, onion, and garlic in a large bowl.
- Add olive oil, kosher salt, rosemary, and black pepper.
- Stir well until all vegetables are coated (I find that it’s easiest to use my hands to toss the vegetables).
- Spread evenly over prepared baking sheet.
- Bake for 40-50 minutes, turning the vegetables with a spatula halfway through cooking.
- Vegetables are finished roasting once they are tender when pierced with a fork.
Notes
- I used even amounts of sweet potatoes, yukon potatoes, and parsnips. Carrots, turnips, and beets would also work.
Nutrition Information
Show Details
Calories
242
(12%)
Carbohydrates
43g
(14%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
411mg
(17%)
Potassium
885mg
(19%)
Fiber
11g
(44%)
Sugar
11g
(22%)
Vitamin C
40.5mg
(45%)
Calcium
89mg
(9%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242 | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 411mg | 17% |
| Potassium | 885mg | 19% |
| Fiber | 11g | 44% |
| Sugar | 11g | 22% |
| Vitamin C | 40.5mg | 45% |
| Calcium | 89mg | 9% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
20 reviews
Excellent
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