Roasted Root Vegetables

4 Reviews
ADD YOUR REVIEW
Photo: John Autry; Styling: Leigh Ann Ross
Yield
Serves 4 (serving size: 3/4 cup)
By 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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Ratings & Reviews

cille17's Review

LouisePearl
July 04, 2012
I thought that this was an easy recipe to prepare, and different from what we normally have.

MBranstetter's Review

lovetocookAZ
February 01, 2012
These vegetables are delicious. My entire family (even the 5-year-olds) loved them. I had never tried parsnips before, but they have such a great flavor. I thought the dish overall had plenty of flavor. The only thing I would caution people to do is to watch it carefully so the parsnips and carrots don't get over-done. Great way to eat veggies in the winter.

LouisePearl's Review

cille17
December 04, 2011
This was easy, but needed more flavor. My husband fixed up the leftovers with Italian seasoning, garlic, extra basil, and it was greatly improved!

lovetocookAZ's Review

MBranstetter
November 09, 2011
Very yummy!!!