Side Items

Root Veggie Roast is for Side Dish.

Root Veggie Roast takes 20 minutes to prepare.

Root Veggie Roast takes 45 minutes to cook.

Root Veggie Roast makes 6 servings.

The ingredients for Root Veggie Roast are:

Olive oil
2 red skinned potatoes, skin on, cut into 1" pieces
2 yukon gold potatoes, skin on, cut into 1" pieces
1 small rutabaga, peeled and cut into 3/4" pieces
2 medium beets, peeled and cut into 3/4" pieces
6 small turnips, peeled and cut into 1" pieces
2 parsinps, peeled and sliced
1 cup Brussel sprouts, outer leaves removed, halved if they are large

Optional:
salt
pepper
thyme
garlic

Here is how you make Root Veggie Roast:

Heat oven to 400 degreesCoat potatoes, rutabaga, and beets in olive oil and spices.Place on a cookie sheet (with a lip). Place in the oven and roast for 20-30 minutesWhile these are roasting, prepare the remaining vegetables. Coat with oil and spices as needed.After 20-30 min of roasting, use a spatula to turn the potatoes, rutabaga and beets. Add the turnips, parsnips, and brussel sprouts and turn into the other veggies. Roast another 15-20 min until turnips and brussel sprouts are cooked through.Serving Size: 1 cupNumber of Servings: 6Recipe submitted by SparkPeople user AUDIOGRRL.

The nutritional information for Root Veggie Roast is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 134.3

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 61.0 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 4.6 g
• Protein: 2.9 g

The dietary needs meet for Root Veggie Roast is Vegan