Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Vanessa Pruett
Recipe by Cooking Light November 2011

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Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
Serves 4 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

144 calories; fat 3.7g; saturated fat 0.5g; sodium 106mg.
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