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Roasted Root Vegetables

Nutrition Facts
Servings per Recipe:
4 servings
 Amount Per Serving
Calories 180
Fat 9g
Sodium 290mg
Total Carbohydrates 23g
Fiber 4g
Protein 5g
1 medium potato
1 medium sweet potato
1 beet
1 turnip
2 carrots
1 medium yellow onion
1/8 cup (2 Tbsp.) vegetable oil
3 Tbsp. parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
  1. Preheat oven to 350 degrees F.
  2. Wash and peel vegetables. Note: You can leave skin on potato and sweet potato for extra fiber!
  3. Cut all vegetables into large chunks and place into a large mixing bowl.
  4. Pour oil, cheese, salt, and pepper on top of vegetables; stir to combine.
  5. Place vegetables on a large baking sheet and bake until tender (around 1 hour).

 Adapted from recipe, Roasted Root Vegetables, from USDA What's Cooking.

Keywords: beet, carrots, cheese , potato, sweet potato, turnip, yellow onions

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