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Title
Roasted root vegetables
Serves
Serves:
4
Time to make
Time to make:
15 minutes preparation; 45-60 minutes cook time
Ingredients
Ingredients
- 4 medium root vegetables (potatoes, rutabagas, turnips, parsnips, sweet potatoes, etc.)
- 2 medium carrots, diced
- 1 medium onion, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Directions
Directions
- Preheat oven to 425 degrees F.
- Peel and cut vegetables into similarly sized bite-sized pieces.
- Place vegetables in a medium bowl and pour oil over top.
- Add garlic powder and mix well.
- Season with salt and pepper to taste.
- Spread mixture into a baking sheet or shallow baking pan.
- Stir and check vegetables every 10-15 minutes. Vegetables are done when they show signs of crispness and browning and are easily pierced with a fork. Roasting time will average 30-60 minutes, depending on the type of vegetables and size of pieces.
CACFP Crediting Information:
1⁄4 cup = 1⁄4 cup vegetable
1⁄4 cup = 1⁄4 cup vegetable
Tips and Variations
Tips and Variations
- Teens can peel and chop vegetables.
- Younger children can stir ingredients together.
- Do not crowd the vegetables or use too deep of a baking pan. Doing so will steam vs. roast the vegetables.
- Experiment with a variety of vegetables (cauliflower, broccoli, beets, etc.), herbs, and spices (basil, rosemary, thyme, etc.).
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Recipe Credit
Recipe Credit:
Adapted from the United States Department of Agriculture’s Roasted Root Vegetables from www.whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/roasted-root-vegetables
Category
Category:
Side Dishes
Serving Size
Serving Size:
1/4 of prepared recipe
Special Criteria
Special Criteria:
Vegetarian
ID
Nutritional Info
Nutritional Info
Serves 4
Amount per serving
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Roasted root vegetables
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