Roasted Root Vegetables
You would be surprised how good Roasted Root Vegetables are. I keep them simple and let the vegetable to the talking. Don't skip on the radishes, they become the ones that go the fastest (they become sweet).
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt & pepper
- olive oil to coat
- 3 each parsnips
- 2 each turnups
- 12 each radishes
- 3 each carrots
- 3 each beets
- Carbohydrate 16.74865625 g
- Cholesterol 0 mg
- Fat 0.3820125 g
- Fiber 4.8059374627471 g
- Protein 1.48965 g
- Saturated Fat 0.05982875 g
- Serving Size 1 1 Serving (153g)
- Sodium 103.733083333333 mg
- Sugar 11.9427187872529 g
- Trans Fat 0.114853125 g
- Calories 71 calories
Peel and cut vegetables to equal sizes (if possible - you want as close as possible for equal roasting.) and add to a bowl. Add olive oil and salt and pepper to taste, no need to over season, allow the vegetable to be there own flavor. Roast in a baking pan at 400 degrees for 45 to and hour or until tender, depending on the size and density of the vegetables, may need longer.
