Roasted Root Vegetables

Experience the full potential of root vegetables with this simple recipe that uses everyday kitchen staples!

Servings: 4

  • 1 1/2 pounds assorted root vegetables, such as parsnips, carrots and beets
  • 2 tablespoons olive oil
  • salt to taste
  • freshly ground black pepper


1. Preheat oven to 450°F.

2. Peel and cut vegetables into 1/2″ cubes.

3. Toss the vegetables in olive oil and season with salt and pepper.

4. Place on a baking sheet (you may want to line the pan with foil or spray with a cooking spray).

5. Roast in the oven for 15 to 20 minutes. Vegetables are cooked when they are easily pierced by a fork. If you cut your veggies a larger than 1/2-inch dice, they may take a bit longer.

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Nutrition Information

Roasted Root Vegetables

Servings per Recipe: 4

Amount per Serving

Calories:  153

Calories from Fat:  

Total Fat:  3g

Saturated Fat:  0g

Cholesterol:  0mg

Sodium:  178mg

Carbohydrates:  31g

Dietary Fiber:  6g

Protein:  3g

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