I thought that this was an easy recipe to prepare, and different from what we normally have.
Roasted Root Vegetables
Photo: John Autry; Styling: Leigh Ann Ross
Yield: Serves 4 (serving size: 3/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 144
- Fat: 3.7g
- Saturated fat: 0.5g
- Sodium: 106mg
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
- 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.
Roasted Root Vegetables Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Family
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat, Low Sodium
- COOKING METHOD: Roast
- OCCASION: Winter
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
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Roasted Root Vegetable Salad
Southern Living
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