Roasted Root Vegetables
A variety of root vegetables like sweet potatoes, beets, and turnips make this colorful dish festive and nutritious.
- 4 Servings
- Less than $3.00
Roasted Root Vegetables
A variety of root vegetables like sweet potatoes, beets, and turnips make this colorful dish festive and nutritious.
- 4 Servings
- Less than $3.00
Ingredients
- 4 root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.)
- 2 carrot
- 1 onion
- 1/4 cup vegetable oil
- 3 tablespoons Parmesan cheese
Steps
1
Wash hands with soap and water.
2
Preheat oven to 350 °F.
3
Cut vegetables into large chunks.
4
Place in a medium-sized bowl and pour oil over top. Add seasonings or Parmesan and mix well.
5
Spread an even layer on a baking sheet or pan.
6
Bake for 1 hour or until tender. Check a few vegetables to see if they are tender.
Ingredients
Serving Size: 1/4 of recipe (297g)
| Nutrients | Amount |
|---|---|
| Total Calories | 323 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Monounsaturated Fat | 6 g |
| Polyunsaturated Fat | 6 g |
| Linoleic Acid | 5 g |
| α-Linolenic Acid | 0.8 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 3 mg |
| Carbohydrates | 43 g |
| Dietary Fiber | 6 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 6 g |
| Minerals | |
| Calcium | 86 mg |
| Potassium | 1038 mg |
| Sodium | 87 mg |
| Copper | 256 mcg |
| Iron | 2 mg |
| Magnesium | 57 mg |
| Phosphorus | 166 mg |
| Selenium | 2 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 262 mcg RAE |
| Vitamin B6 | 0.7 mg |
| Vitamin B12 | 0.1 mg |
| Vitamin C | 46 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 23 mcg |
| Folate | 45 mcg DFE |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 3 mg |
| Choline | 31 mg |
Source:
- Montana State University Extension Service