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Roasted Root Vegetables

Photo: John Autry; Styling: Leigh Ann Ross
Yield Serves 4 (serving size: 3/4 cup)


  • 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

Nutrition Information

  • calories 144
  • fat 3.7 g
  • satfat 0.5 g
  • sodium 106 mg

How to Make It

  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.