Vegetarian

Roasted Root Vegetable Salad takes several minutes to prepare.

Roasted Root Vegetable Salad takes several minutes to cook.

Roasted Root Vegetable Salad makes 6 servings.

The ingredients for Roasted Root Vegetable Salad are:

Carrots, raw, 1 medium
Parsnips, 1 parsnip (9" long)
Red Potato, raw, 5 small
Onions, raw, 1 medium
Peppers, sweet, red, fresh, 1 large
Fresh Rosemary 1.5 tsp
Fresh Thyme 1.5 tsp
Fresh Sage 1/2 tsp
Fresh Parsley 1/8 cup

Dressing Instructions

red wine vinegar 1/8 cup
Oregano, ground 1 tsp
Truvia or Stevia, 1.5 tsp
Olive Oil 1/2 cup

Whisk vinegar, oregano & sugar substitute in small bowl. Slowly whisk in olive oil until thickened.

Here is how you make Roasted Root Vegetable Salad:

Toss carrots, parsnips & potatoes with olive oil in large bowl, spread on sheet pan, sprinkle with salt & pepper, roast in 425 oven for 15-30 minutes, until tender. Cool & set aside. Repeat same process with onions & peppers but only roasting for 5-10 minutes, or until tender. Place all cooled vegetables in large bowl, toss with herbs & vinaigrette. Serves 4-6Number of Servings: 6Recipe submitted by SparkPeople user NVR2HEALTHY.

The nutritional information for Roasted Root Vegetable Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 308.5

• Total Fat: 18.4 g
• Cholesterol: 0.0 mg
• Sodium: 20.2 mg
• Total Carbs: 34.4 g
• Dietary Fiber: 5.5 g
• Protein: 3.9 g