Oven-roasted Fall Vegetables
This medley of roasted root vegetables features yellow onions, potatoes, turnips, carrots, parsnips, butternut squash, garlic, and sweet potatoes. For more hand-picked vegetable sides, see our complete vegetable recipe collection.
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Credit:
James Carrier
Recipe Summary
Ingredients
Directions
Chef's Notes
Prep and Cook Time: 45 minutes, plus up to 2 1/2 hours cooking time. Notes: Because the vegetables need space around them on the baking sheet in order to brown, roast them in two batches on two baking sheets.
Source
Simple Soirées
Nutrition Facts
Per Serving:
310 calories; calories from fat 46%; protein 4.3g; fat 16g; saturated fat 2.3g; carbohydrates 42.5g; fiber 7.2g; sodium 459mg.