Recipe courtesy of Food Network Kitchen
Roasted Root Vegetables
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 30 min
- Yield: 4 to 6 side dish servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 197
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 432 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 30 min
- Yield: 4 to 6 side dish servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 197
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 432 mg
Ingredients
Directions
- Preheat oven to 425 degrees F and position a rack in the center of the oven.
- On a baking sheet, toss the sweet potatoes, carrots, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.
- Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made in California, southern France and Sicily.
