Roasted Root Vegetables

Roasted Root Vegetables

This is a great fall recipe and it’s incredibly simple. Grab a colorful variety of your favorite root vegetables: carrots, beets, potatoes, squash, parsnips, or whatever sounds good to you, chop them up into bite-size pieces, toss them with some oil and seasonings, and roast away!

Packed with good carbs and vitamins, you can serve this as a side dish or a main meal. Either way, you’ll get all the nutritional benefits of eating a variety of beautiful fall veggies!

2 cups sweet potatoes, chopped
2 cups carrots, chopped
2 cups whole Brussels sprouts
2 cups beets, chopped
1 cup celery root, chopped
3 cloves garlic halved
2 tsp oregano
2 tsp thyme
4 Tbsp olive oil
Salt and pepper to taste

Preheat oven to 425°

Combine all ingredients in a large bowl and toss to evenly coat all the vegetables with oil and seasonings. Transfer to a light oiled roasting pan.

Roast for about 45 minutes, stirring occasionally, or until vegetables are tender.

Nutrition
Servings: 6
Per serving: 208 calories (88 from fat), 9.8g total fat, 1.4g saturated fat, 0mg cholesterol, 108mg sodium, 29.5g total carbohydrate (6.4g dietary fiber, 7.6g sugar), 3.6g protein, 130% vitamin A, 70% vitamin C, 7% calcium, 12% Iron

  • Good Points: No cholesterol and sodium, high in dietary fiber, manganese, potassium, and very high in Vitamins A & C
5 Comments
  1. I made this for dinner last night with some brown rice. It was great!! I’m looking forward to having the left overs for lunch.

  2. […] Brussels Sprouts Roasted Root Vegetables Corn […]

  3. I just made this and it was so delicious! Thanks for sharing! =)

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