Herb Roasted Root Vegetables
Roasting brings out the natural sweetness of the vegetables in this simple side dish.
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NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- 2 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
1 hr 10 min
medium turnips, peeled, cut into 1-inch pieces (3 cups)
medium parsnips, peeled, cut into 1/2-inch pieces (1 1/2 cups)
medium carrots, cut into 1/2-inch pieces (1 cup)
medium red onion, cut into 1-inch wedges (1 cup)
tablespoon olive oil
teaspoons Italian seasoning
Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Arrange vegetables in single layer in pan. Drizzle with olive oil; sprinkle with Italian seasoning and salt.
Bake uncovered 45 to 55 minutes, stirring once, until vegetables are tender.
We calculated the nutrition of this recipe at the time it was created on
10/23/2013. NOTE: We do not include optional ingredients in our calculations.