Roasted Root Veggies

Roasted Root Veggies
Recipe type: Veggie Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
A great recipe to use for the holidays, if you have a big family or want to freeze them for future use. I didn't know I liked parsnips! I know not all are root veggies but most are. Recipe is for 6 hearty servings- nutritional info per serving.
  • 1 lg sweet potato, peeled & 1" cubes
  • 1 parsnip, peeled- cut into 1" pieces
  • 1 lg turnip, peeled & 1" cubes
  • 5 lg carrots, peeled- cut into 1" pieces
  • 1 lg zucchini, cut into ½" slices then sliced in half
  • 1 lg onion, quartered or slightly smaller (to taste)
  • 3 tbsp olive oil
  • Fresh herbs of your choice, minced
  • Pepper, white or black
  1. Preheat oven to 400 degrees.
  2. Prep all veggies by peeling and cutting into 1" pieces. Cut zucchini into slices and then cut those slices in half.
  3. Put sweet potatoes, turnips, parsnips and carrots into a bowl and toss with 1 tbsp olive oil.
  4. Put half in one 13x9 dish and half in another, roast for 15 minutes, stir veggies in oven and add ½ tbsp of oil to each pan and coat veggies again.
  5. Roast for another 15 minutes.
  6. While veggies are roasting, toss zucchini and onion in the last tbsp of olive oil.
  7. When that 15 minutes is up, add the zucchini, onions, pepper and fresh herbs, stir and roast for final 15 minutes.
Sodium-77mg Vitamin A-187% Vitamin C- 34% Calcium- 6% Iron- 5%
Nutrition Information
Serving size: 1 Calories: 153 Fat: 7 Saturated fat: 1 Unsaturated fat: 6 Carbohydrates: 22 Sugar: 8 Fiber: 5 Protein: 2

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