roastedrootvegetables
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 4 servings

Ingredients

4 root vegetables (choose a variety from potatoes
rutabagas
turnips
parsnips
beets
sweet potatoes
etc.) (medium)
2 carrot (chopped)
1 onion (medium
chopped)
1/4 cup vegetable oil
3 tablespoons Parmesan cheese

Steps

Wash hands with soap and water.
Preheat oven to 350 °F.
Cut vegetables into large chunks.
Place in 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. Check a few vegetables to see if they are tender.

Nutrition Facts

Nutrients Amount
Total Calories 323
Total Fat 15 g
Saturated Fat 2 g
Cholesterol 3 mg
Sodium 87 mg
Carbohydrates 43 g
Dietary Fiber 6 g
Total Sugars 4 g
Added Sugars included 0 g
Protein 6 g
Vitamin D 0 mcg
Calcium 86 mg
Iron 2 mg
Potassium 1038 mg

Montana State University Extension Service

U.S. Department of Agriculture. MyPlate Kitchen Website. Roasted Root Vegetables. Recipe source: Montana State University Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.