Roasted Root Vegetables
A variety of root vegetables like sweet potatoes, beets, and turnips make this colorful dish festive and nutritious.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of recipe (297g)
329
Calories
6g
Protein
43g
Carbs
15g
Fat
5g
Fiber
5g
Sugar
92mg
Sodium
Saturated Fat 3 g · Cholesterol 3 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.)
4 · medium
carrot
2 · chopped
onion
1 · medium, chopped
vegetable oil
1/4 cup
Parmesan cheese
3 tablespoons
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 350 °F.
- 3
Cut vegetables into large chunks.
- 4
Place in a medium-sized bowl and pour oil over top. Add seasonings or Parmesan and mix well.
- 5
Spread an even layer on a baking sheet or pan.
- 6
Bake for 1 hour or until tender. Check a few vegetables to see if they are tender.
Notes
- •Sweet Potatoes and Yams
Source: USDA MyPlate Kitchen · Montana State University Extension Service
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