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Roasted Root Vegetables


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Roasted Root Vegetables (with nutritution)


Root vegetables are some of the most overlooked and under-appreciated veggies (aside from potatoes and carrots).  These tasty treats are available even during winter when other vegetables are hard to find.  In addition, they are very reasonably priced. 






2 pounds root vegetables peeled and cut into 1-inch pieces (My personal favorites are potatoes, sweet potatoes, and carrots.  Also try parsnips, turnips, rutabagas, beets for a special addition.)
1 medium onion, peeled and cut into wedges
1 tablespoon (more or less) extra-virgin olive oil
Salt and pepper to taste

Italian seasoning to taste
1 head garlic, separated into cloves and peeled




1. Heat oven to 410 degrees. Place the root vegetables and onion in a roasting pan or on a cookie try slightly greased with olive oil.

2. Toss the vegetables with the olive oil and add salt, pepper, and Italian seasoning to taste.  Do not crowd the vegetables.

3. Roast the mixture for a about an hour, stirring every 20 minutes. After 20 minutes, scatter the garlic cloves in with the vegetables.


4.  Continue stirring every 20 minutes until the vegetables are tender and evenly browned.


Serves 6

Nutrients Per Serving
Calories: 108.5
Protein: 2.7 grams
Fat: 2.5 grams
Saturated Fat: 0.4 grams
Monounsat Fat: 1.7 grams
Polyunsat Fat: 0.3 grams
Carbohydrate: 20.1 grams
Fiber: 4.1 grams
Cholesterol: 0.0 mg
Vitamin A: 10,866. IU
Vitamin E: 0.7 mg/IU
Vitamin C: 24.6 mg
Calcium: 47.4 mg
Magnesium: 33.7 mg

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