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Herb Roasted Root Vegetables

Herb Roasted Root Vegetables

Roasting brings out the natural sweetness of vegetables. Enjoy this combo of root veggies enhanced with herbs.

(1 comment)
  • Prep Time 15 min
  • Total Time 1 hr 10 min
  • Servings 6

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)
1
medium red onion, cut into 1-inch wedges (1 cup)
1
cup ready-to-eat baby-cut carrots
Cooking spray
2
teaspoons Italian seasoning
1/2
teaspoon coarse salt

Directions

  • 1 Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Arrange vegetables in single layer in pan. Spray with cooking spray (2 or 3 seconds). Sprinkle with Italian seasoning and salt.
  • 2 Roast uncovered 45 to 55 minutes, stirring once, until vegetables are tender.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
50
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
230mg
230%;
Total Carbohydrate
12g
12%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
10%;
Calcium
4%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
Tips  

Expert Tips

Use your favorite combo of veggies.

Comments (1)

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