Roasted Root Vegetables Recipe with Rosemary
User Reviews
5
2 reviews
Excellent
Roasted Root Vegetables Recipe with Rosemary
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This roasted root vegetables recipe would be a hit at any meal. The vegetables are full of nutrients and as crave-worthy as candy!
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Ingredients
- 1 ¼ pound potatoes cut into 1-inch pieces, red-skinned variety
- 1 rutabaga ¾ pound, peeled and cut into 1-inch pieces
- 1 sweet potato ¾ pound, peeled and cut into 1-inch pieces
- 3 carrot peeled & cut into 1-inch pieces
- 2 beet 1 pound total, peeled & cut into 1-inch pieces
- 4 tablespoons olive oil divided
- ¾ teaspoon salt divided
- ¾ teaspoon black pepper divided, ground
- 2 tablespoons rosemary divided, chopped, fresh
Instructions
- Please head to The Pioneer Woman for the recipe instructions.
Notes
Nutrition Information
Show Details
Serving
0.125of Vegetables
Calories
204.9kcal
(10%)
Carbohydrates
32.7g
(11%)
Protein
3.7g
(7%)
Fat
6.9g
(11%)
Saturated Fat
0.9g
(5%)
Sodium
96.9mg
(4%)
Fiber
5.3g
(21%)
Sugar
8.5g
(17%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 2049 kcal
% Daily Value*
| Serving | 0.125of Vegetables | |
| Calories | 204.9kcal | 10% |
| Carbohydrates | 32.7g | 11% |
| Protein | 3.7g | 7% |
| Fat | 6.9g | 11% |
| Saturated Fat | 0.9g | 5% |
| Sodium | 96.9mg | 4% |
| Fiber | 5.3g | 21% |
| Sugar | 8.5g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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