Roasted Root Vegetables
Roast Root Vegetables


  • 6 root vegetables, (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.) (medium)
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Wash hands with soap and water. Preheat oven to 425 degreees F. Line a baking sheet with foil.
  2. Scrub vegetables with a clean vegetable brush under running water. Peel vegetables (optional) and cut into 1-inch chunks.
  3. Place vegetables in a self-sealing plastic bag, add the oil and seal. Shake until vegetables are coated evenly with oil. Spread vegetables out evenly onto the baking sheet in a single layer. Sprinkle with salt and pepper.
  4. Roast the vegetables in the oven for about 40 minutes, stirring halfway through cooking, until tender and golden brown. Serve hot or lukewarm.

Nutrition Information:

  • Calories 213
  • Total Fat 13g
  • Sodium 290mg
  • Total Carbohydrates 22g
  • Fiber 4g