Roasted Root Vegetables
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Calories: 130kcal
Ingredients
- 1 Tbsp. canola oil or olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 4 cups raw root vegetables of your choice* (diced)
Instructions
- Preheat oven to 400˚F.
- Line a sheet pan with foil and set aside.
- In a large bowl, combine oil, salt, pepper and diced vegetables. Stir everything together to coat well.
- Transfer vegetables to lined sheet pan and roast in oven for 30-40 minutes or until golden brown. Stir once or twice during roasting.
- If cooking different kinds of vegetables together, make sure to cut the harder vegetables (such as carrots, parsnips or beets) smaller than softer vegetables (such as turnips and sweet potatoes) so that all of the vegetables finish cooking around the same time.
Notes
*Root Vegetables: parsnips, carrots, turnips, beets, sweet potatoes, other potatoes, leeks or other onion
Nutrition
Calories: 130kcalCarbohydrates: 24gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 252mgPotassium: 503mgFiber: 7gSugar: 6gVitamin A: 2IUVitamin C: 23mgCalcium: 49mgIron: 1mg
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Nutrition Facts
Roasted Root Vegetables
Amount per Serving
Calories
130
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3
g
Sodium
252
mg
11
%
Potassium
503
mg
14
%
Carbohydrates
24
g
8
%
Fiber
7
g
29
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
2
IU
0
%
Vitamin C
23
mg
28
%
Calcium
49
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.