Roasted Root Vegetables
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Ingredients
- 4 root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.) (medium)
- 2 carrot (chopped)
- 1 onion (medium, chopped)
- 1/4 cup vegetable oil
- 3 tablespoons Parmesan cheese
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- Cut vegetables into large chunks.
- Place in a medium-sized bowl and pour oil over top. Add seasonings or Parmesan and mix well.
- Spread an even layer on a baking sheet or pan.
- Bake for 1 hour or until tender. Check a few vegetables to see if they are tender.
Nutrition
| Calories | 323 |
|---|---|
| Protein | 6 g |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Cholesterol | 3 mg |
| Sodium | 87 mg |
| Carbohydrates | 43 g |
| Dietary Fiber | 6 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Montana State University Extension Service