Roasted Root Vegetables
Prep Time: 10
Cooking Time: 60
Ingredients
- 5 root vegetables (choose a variety like rutabagas, turnips, parsnips, beets, sweet potatoes, etc.)
- 2 carrots, chopped
- 1 onion, chopped
- 2 Tbsp extra-virgin olive oil
- 3 tablespoons parmesan cheese
Instructions
- Preheat oven to 350 degrees F
- Cut vegetables into large chucks and place into a medium-sized bowl and pour oil over top.
- Add seasonings or parmesan and mix well. Spread an even layer on a baking sheet or pan
- Bake for 1 hour or until tender. Serve.
Adapted by myplate.gov
NOTE* Nutritional information based on 1 rutabaga, 1 turnip, 1 parsnip, 1 beet, and 1 sweet potato
Nutrition Facts
4 servings per container
Serving Size 1/4 Recipe
| Amount Per Serving | ||
|---|---|---|
| Calories 185 | ||
| % Daily Value* | ||
| Total Fat 8.4g | 11% | |
| Saturated Fat 1.7g | 8% | |
| Trans Fat 0 | 0% | |
| Cholesterol 3mg | 1% | |
| Sodium 156mg | 7% | |
| Total Carbohydrate 25.4g | 9% | |
| Dietary Fiber 6.2g | 22% | |
| Total Sugars 13.5g | 0% | |
| Includes 0 of Added Sugars | 0% | |
| Protein 4.5g | 0% | |
| Vitamin D 0 | 0% | |
|---|---|---|
| Calcium 126mg | 10% | |
| Iron 2mg | 11% | |
| Potassium 768mg | 16% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.