Roasted Root Veggies

  • prep: 5 min
  • cook: 25 min
  • total: 30 min
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  • servings:
  • Summary

    This pan roasting method works with any root veggies and most other sturdy veggies. Feel free to mix and match whatever is available!

    Ingredients

    • 2-3 lbs total root veggies, peeled and cut into uniform, large bite sized pieces
    • (suggestions: beets, onions, parsnips, carrots, sweet potatoes)
    • 4-5 cloves garlic, halved
    • 2-3 Tbsp olive oil
    • salt & pepper
    • 2 Tbsp fresh parsley, chopped

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 362 % Daily Value *
    • Total Fat: 27 g 41.83%
    • Saturated Fat: 4 g 18.9%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 78 mg 3.27%
    • Calcium: 61 mg 6.08%
    • Potassium: 521 mg 14.89%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 9%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 29 g %
    • Dietary Fiber: 5 g 19.2%
    • Sugar: 6 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 390.43%
    • Vitamin C 22.13%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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