Roasted Root Vegetables
Recipe: #1236
October 24, 2011
Categories: Side Dishes, Carrot, Sweet Potato/Yam, Oven Roast, No Eggs, Vegan, Vegetarian, more
"This is a nice side dish I like to serve with a roast. The aroma of the rosemary just fills the entire house, mmmmmmm, so nice. You can change up the root vegetables; this is simply my favourite combination. Here is a list of root vegetables I have used for this recipe; turnip, beets, parsnips, squash, carrots, potatoes, sweet potatoes. If using squash, put it in about 15 minutes after the other vegetables as it cooks faster, if using turnip, put the turnip in 15 minutes ahead of time as it takes longer to cook. "
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (162.8 g)
- Calories 184.2
- Total Fat - 9.3 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 40.5 mg
- Total Carbohydrate - 23.9 g
- Dietary Fiber - 3.1 g
- Sugars - 3.8 g
- Protein - 2.7 g
- Calcium - 27.9 mg
- Iron - 1.1 mg
- Vitamin C - 14.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
Peel sweet potatoes and carrots.
Step 3
Cut vegetables into 2 inch cubes.
Step 4
Toss with olive oil in large bowl.
Step 5
Place in baking pan sprinkled with a bit of olive oil.
Step 6
Sprinkle with salt and pepper to taste.
Step 7
Toss in rosemary sprig and garlic.
Step 8
Cover baking pan with foil.
Step 9
Bake until tender, about 50 to 60 minutes.
Tips
No special items needed.
1 Reviews
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