Roasted Root Vegetables

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Photo: John Autry; Styling: Leigh Ann Ross
Yield:
Serves 4 (serving size: 3/4 cup)
Vanessa Pruett
November 2011
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 144
  • Fat 3.7g
  • Satfat 0.5g
  • Sodium 106mg

How to Make It

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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