Herb Roasted Root Vegetables

Herb Roasted Root Vegetables

Roasting brings out the natural sweetness of the vegetables in this simple side dish. 6 servings (1/2 cup each)

Prep Time

15

Minutes

Total Time

1:10

Hr:Mins

Makes

6

servings

2
medium turnips, peeled, cut into 1-inch pieces (3 cups)
2
medium parsnips, peeled, cut into 1/2-inch pieces (1 1/2 cups)
2
medium carrots, cut into 1/2-inch pieces (1 cup)
1
medium red onion, cut into 1-inch wedges (1 cup)
1
tablespoon olive oil
2
teaspoons Italian seasoning
1/2
teaspoon salt
  1. 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.
  2. Bake uncovered 45 to 55 minutes, stirring once, until vegetables are tender.
Makes 6 servings (1/2 cup each)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 80
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 240mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 1g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.