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Roasted Root Vegetables

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Ingredients

1 medium potato
1 medium sweet potato
1 beet
1 turnip
2 carrots
1 medium yellow onion
1/8 cup (2 Tbsp.) vegetable oil
3 tablespoon Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation 

  1. Preheat oven to 350 degrees F.

  2. Wash and peel vegetables. Note: You can leave skin on potato and sweet potato for extra fiber!

  3. Cut all vegetables into large chunks and place into a large mixing bowl.

  4. Pour oil, cheese, salt, and pepper on top of vegetables; stir to combine.

  5. Place vegetables on a large baking sheet and bake until tender (around 1 hour).

Note: 

Adapted from recipe, Roasted Root Vegetables, from USDA What's Cooking.

Nutrition Facts

Servings per Recipe:
4.00
Calories
180.00
Fat
9.00
g
Sodium
290.00
mg
Total Carbohydrates
23.00
g
Fiber
4.00
g
Protein
5.00
g