Roasted Root Vegetables

Roasted Root Vegetables
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 164.1
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 73.2 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 6.4 g
  • Protein: 2.7 g

Introduction

This recipe sings of the fall and early winter harvest. This side dish is quite affordable: about 60 cents a serving for the vegetables!

Ingredients

1 T olive oil
1 red onion, sliced
4 cloves garlic, peeled and cut in half
2 carrots, peeled and diced
1 turnip, peeled and diced
1 yam or sweet potato, peeled and diced
2 parsnips, peeled and diced
1 t dried rosemary
1 t dried thyme
1 pinch salt
1/2 t black pepper
1 T balsamic vinegar, optional

Directions

Preheat oven to 375 degrees. Spray a baking sheet pan with nonstick cooking spray. Combine all ingredients in a mixing bowl; toss to combine. Place mixture on a sheet pan. Bake 30 minutes, turning vegetables every 10 minutes until vegetables are tender and slightly browned. Drizzle with balsamic vinegar before serving.
Makes 4 one cup servings.

Number of Servings: 4


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