Side Items

Roasted Root Vegetables and Potatoes takes 15 minutes to prepare.

Roasted Root Vegetables and Potatoes takes 45 minutes to cook.

Roasted Root Vegetables and Potatoes makes 8 servings.

The ingredients for Roasted Root Vegetables and Potatoes are:

3 medium Carrots, raw
3 parsnip (9" long) Parsnips
300 gram(s) Parsley root (by _VALEO_)
1 medium (2-1/2" dia) Onions, raw
4 medium (2-1/4" to 3-1/4" dia.) Potato, raw
4 beet (2" dia) Beets, fresh
2 clove Garlic
3 tsp Thyme, fresh
1 tbsp Olive Oil
2 tsp Salt
2 tsp Pepper, black

Here is how you make Roasted Root Vegetables and Potatoes:

1. Preheat the oven to 375 degrees convection bake.2. Chop all vegetables into similar sized pieces, roughly 1.5" cubes.3. Mince fresh garlic and chop thyme.4. Place all the vegetables into a mixing bowl and add olive oil, garlic, salt, pepper, thyme and place onto a baking tray. Place in the oven and roast for 45 minutes flipping the veggies half way through cooking.5. The veggies are done when they begin to caramelize and the potatoes begin to brown.6. Enjoy!Serving Size: Makes 8 - 1 Cup ServingsNumber of Servings: 8Recipe submitted by SparkPeople user UPTOWNCHEFY.

The nutritional information for Roasted Root Vegetables and Potatoes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 172.0

• Total Fat: 2.3 g
• Cholesterol: 0.0 mg
• Sodium: 690.2 mg
• Total Carbs: 36.1 g
• Dietary Fiber: 7.5 g
• Protein: 3.8 g