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Roasted Root Veggies

Country.Chef's picture
  Red potatoes 3 Large, cut into 1-inch cubes
  Red onion 1 Large, cut into wedges
  Turnips 2 Medium, peeled and quartered
  Carrots 5 Medium, halved and quartered
  Parsnips 2 Medium, peeled and cut into 1/4-inch strips
  Rutabaga 1 Small, peeled and cut into 3/4-inch cubes
  Vegetable oil 2 Tablespoon
  Dried thyme 1 Teaspoon
  Pepper 1⁄8 Teaspoon

Toss all of the ingredients in a large bowl; transfer to a 15-in.x 10-in.x 1-in.baking pan that has been coated with nonstick cooking spray.
Bake, uncovered, at 375° for 1 to 1-1/2 hours or until vegetables are tender, stirring frequently.

Recipe Summary

Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1411 Calories from Fat 285

% Daily Value*

Total Fat 32 g49.8%

Saturated Fat 4.3 g21.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 440.6 mg18.4%

Total Carbohydrates 268 g89.4%

Dietary Fiber 46.8 g187.4%

Sugars 73.5 g

Protein 30 g59%

Vitamin A 1022.9% Vitamin C 528.6%

Calcium 60.5% Iron 85%

*Based on a 2000 Calorie diet

Roasted Root Veggies Recipe