Holiday Roasted Root Vegetables
647
Seasonal root vegetables are tossed with olive oil, salt and black pepper, after baking, they look nice and colourful, you can serve them with any kind of your favorite gravy or roasted turkey, chikcen, it is also a fantasitc side dish.
Ingredients
| 3 | medium |
carrots
peeled and chopped into 2-inch pieces |
|
| 3 | medium |
parsnips
peeled and chopped into 2-inch pieces |
* |
| 1 | large |
beets
peeled and chopped into 2-inch chunk |
* |
| 1 | large |
sweet potatoes, or yams
peeled and chopped into 2-inch chunk |
|
| 2 | large |
yellow onion
cut into four parts each |
* |
| 2 | medium |
sweet red bell peppers
cored and cut into 2-inch pieces |
|
| ½ | large |
butternut squash
peeled and cut into 2-inch chunk |
* |
| 1 | x |
salt
to taste |
* |
| 1 | x |
black pepper
to taste |
* |
| 1 | x |
olive oil
as needed |
* |
Directions
Preheat oven to 350°F.
Put the prepared root vegetables into a large bowl.
Toss with salt, black pepper and olive oil.
Place a large baking sheet or baking dish , spread the vegetable mixture on the baking sheet evenly.
Bake vegetables about 1 hour, every 20 minutes stir once to make sure the vegetable are roasted evenly.
After about 1 hour, use a folk to test if the vegetables are tender, if not, go on baking until vegetable are tender.
Serve warm.
Nutrition Facts
Serving Size 150g (5.3 oz)Amount per Serving
Calories 744% of calories from fat
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 50mg
2%
Total Carbohydrate
6g
6%
Dietary Fiber 4g
16%
Sugars g
Protein
4g
Vitamin A 364%
•
Vitamin C 146%
Calcium 4%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
