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Roasted & Spiced Root Vegetables

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Recipe

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Yield

6 servings

Prep

25 min

Cook

50 min

Ready

80 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 tablespoons olive oil
or other vegetable oil
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4 cloves garlic
or to taste, minced
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2 teaspoons paprika
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2 teaspoons cumin
ground, or to taste
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¾ teaspoon salt
or to taste
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1 medium russet potatoes
peeled and cut into 1-inch chunks
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1 medium sweet potatoes, or yams
peeled and cut into 1-inch chunks
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1 medium turnip
peeled and cut into 1-inch chunks
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1 medium rutabaga (swede)
peeled and cut into 1-inch chunks
*
2 medium carrots
cut into 1/2-inch slices, or 1 large one
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9 ounces butternut squash
peeled and seeded, cut into 1-inch chunks
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Ingredients

Amount Measure Ingredient Features
45 ml olive oil
or other vegetable oil
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4 cloves garlic
or to taste, minced
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1E+1 ml paprika
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1E+1 ml cumin
ground, or to taste
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3.8 ml salt
or to taste
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1 medium russet potatoes
peeled and cut into 1-inch chunks
* Camera
1 medium sweet potatoes, or yams
peeled and cut into 1-inch chunks
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1 medium turnip
peeled and cut into 1-inch chunks
* Camera
1 medium rutabaga (swede)
peeled and cut into 1-inch chunks
*
2 medium carrots
cut into 1/2-inch slices, or 1 large one
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260.1 ml/g butternut squash
peeled and seeded, cut into 1-inch chunks
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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 11056% 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?
 

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