Party

Roasted root vegetables is for Side Dish.

Roasted root vegetables takes 30 minutes to prepare.

Roasted root vegetables takes 45 minutes to cook.

Roasted root vegetables makes 15 servings.

The ingredients for Roasted root vegetables are:

Parsnips, 4 parsnip (9" long)
Carrots, raw, 5 carrot (7-1/2")
Olive Oil, .5 cup
*Diamond Crystal - Kosher Salt, 1 tsp
Pepper, black, .5 tsp
Garlic, 2 clove
Sweet potato, 1 sweetpotato, 5" long
*Mini Blue Potato (5 Potato-110g), 1 serving
*Mini Yellow Potato (5 Potatoes=110g), 1 serving
*Mini Red Potato (5 Potato - 110g), 1 serving

Here is how you make Roasted root vegetables:

Preheat oven to 325. Line one or two shallow pans or cookie sheets with a rim with tin foil. Cut (Peel if desired)the vegetables except for the mini potatoes - cut lengthwise - cut in half if desired. While cutting - roast the garlic cloves in their skins. Toss with a bit of olive oil - about 1/4-1/2 cup with a Tsp of Coarse salt and 1/4-1/2 tsp of pepper (divided) in two large plastic bags. Once the garlic is roasted (15-30 mins) Add one clove to each bag and let sit for up tto 2 hours. arrange on the baking sheets .Roast vegetables in the oven - 45-50 mins. Rotate the vegetables occasinally if desired a few times through roasting time. Toss, and serve warm. Can be served with a viniagrette, Romesco sauce or alone.Number of Servings: 15Recipe submitted by SparkPeople user MILLERSIMPSON.

The nutritional information for Roasted root vegetables is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 128.4

• Total Fat: 7.4 g
• Cholesterol: 0.0 mg
• Sodium: 96.8 mg
• Total Carbs: 15.2 g
• Dietary Fiber: 2.9 g
• Protein: 1.4 g

The dietary needs meet for Roasted root vegetables is Vegan