Real Life, Good Food
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Category
Side Dishes
Title

Roasted root vegetables

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ID
Photo
roastedvegetable
Serves
Serves:
4
Serving Size
Serving Size:
1/4 of prepared recipe
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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

  1. Preheat oven to 425 degrees F.
  2. Peel and cut vegetables into similarly sized bite-sized pieces.
  3. Place vegetables in a medium bowl and pour oil over top.
  4. Add garlic powder and mix well.
  5. Season with salt and pepper to taste.
  6. Spread mixture into a baking sheet or shallow baking pan.
  7. 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.
     
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.).
     
Nutritional Info

Nutritional Info

Serves 4
Amount per serving
Calories
172
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
0 mg
Sodium
117 mg
Total Carbohydrates
26 g
Dietary Fiber
5 g
Total Sugar
6 g
Protein
3 g
Comment
roastedvegetable
Roasted root vegetables
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Time to make
Time to make:
15 minutes preparation; 45-60 minutes cook time
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
Special Criteria
Special Criteria:
Vegetarian

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