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 |
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.