Herb Roasted Root Vegetables

Roasting brings out the natural sweetness of the vegetables in this simple side dish.

Herb Roasted Root Vegetables

BettyCrockerRecipe by BettyCrocker

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1

15 minutes

1 hour 10 minutes

6 servings (1/2 cup each)

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Nutrition Info

  • 1 Serving
  • 80
  • 2 1/2g
    (Saturated Fat 0g, Trans Fat 0g)
  • 0mg
  • 260mg
  • 14g
    (Dietary Fiber 4g, Sugars 7g)
  • 1g
  • Percent Daily Value*
  • 70%
  • 20%
  • 4%
  • 4%
  • Exchanges
  • 1/2
  • 1/2
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Colorful Carrots

    Carrots contain carotenoids, plant pigments that color them orange and yellow. Carotenoids are antioxidants that help protect cells from damage.

Ingredients

  • 2  medium turnips, peeled, cut into 1-inch pieces (3 cups)
  • 2  medium parsnips, peeled, cut into 1/2-inch pieces (1 1/2 cups)
  • 2  medium carrots, cut into 1/2-inch pieces (1 cup)
  • 1  medium red onion, cut into 1-inch wedges (1 cup)
  • 1  tablespoon olive oil
  • 2  teaspoons Italian seasoning
  • 1/2  teaspoon salt

Directions

  1. 1Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Arrange vegetables in single layer in pan. Drizzle with olive oil; sprinkle with Italian seasoning and salt.
  2. 2Bake uncovered 45 to 55 minutes, stirring once, until vegetables are tender.

Categories: Course, Side Dishes, Vegetables

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Caymanmama
Caymanmama said:

easy and delicious!

11/26/2009 10:35:43 AM

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