Roasted Root Vegetables

Roasted Root Vegetables Recipe
Photo: John Autry; Styling: Leigh Ann Ross


Serves 4 (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 144
Fat 3.7 g
Satfat 0.5 g
Sodium 106 mg


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


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,

Cooking Light

November 2011
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