Roasted Root Vegetables

Roasted Root Vegetables
Yield: 6 servings
  • 6 root vegetables, (choose a variety from potatoes, carrots, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.) (medium)
  • ¼ cup olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper


  1. Wash hands with soap and water. Preheat oven to 425 °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.
  5. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Calories 190
  • Total Fat 11g
  • Saturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 210mg
  • Total Carbohydrates 23g
  • Fiber 4g
  • Total Sugars 8g, includes 0g Added Sugars
  • Protein 3g
  • Vitamin D 0%
  • Calcium 4%
  • Iron 6%
  • Potassium 10%
Nutrition Software Used: 
ESHA Food Processor