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Roasted & Spiced Root Vegetables

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Submitted by happyzhangbo

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YIELD

6 servings

PREP

25 min

COOK

50 min

READY

80 min

Ingredients

3 45
TABLESPOONS ML OLIVE OIL
or other vegetable oil
4 4
CLOVES CLOVES GARLIC
or to taste, minced
2 1E+1
TEASPOONS ML PAPRIKA
2 1E+1
TEASPOONS ML CUMIN
ground, or to taste
¾ 3.8
TEASPOON ML SALT
or to taste
1 1
MEDIUM MEDIUM RUSSET POTATOES
peeled and cut into 1-inch chunks *
1 1
MEDIUM MEDIUM SWEET POTATOES, OR YAMS
peeled and cut into 1-inch chunks
1 1
MEDIUM MEDIUM TURNIP
peeled and cut into 1-inch chunks *
1 1
MEDIUM MEDIUM RUTABAGA (SWEDE)
peeled and cut into 1-inch chunks *
2 2
MEDIUM MEDIUM CARROTS
cut into 1/2-inch slices, or 1 large one
9 260.1
OUNCES ML/G BUTTERNUT SQUASH
peeled and seeded, cut into 1-inch chunks

Directions

Preheat oven to 425°F.

Add oil, garlic, paprika, cumin and salt in a food processor, process until smooth.

Arrange potato, sweet potato, turnip, rutabaga, carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer.

Toss with the spiced oil mixture until evenly coated.

Roast the vegetables, stirring two or three times until tender, about 50 minutes.

Serve warm with any main course.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 110 56% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 320mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 232% Vitamin C 22%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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