Roasted Root Vegetables

4.0 4
4 stars
(4)
Photo: John Autry; Styling: Leigh Ann Ross
Recipe from Cooking Light

Ingredients

  • 8 ounces quartered small red potatoes
  • 2 thinly sliced carrots
  • 2 thinly sliced parsnips
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Preparation

  1. Preheat oven to 450°. Combine potatoes, carrots, and parsnips in a medium bowl. Add olive oil, salt, pepper, and garlic; toss well to coat. Arrange vegetable mixture on a rack placed in a broiler pan. Bake at 450° for 28 minutes, stirring after 10 minutes.
Vanessa Pruett,
November 2011

Nutritional Information

  • Calories: 144
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Sodium: 106mg