Roasted Root Vegetables
Servings: 6 servings
Veggies like sweet potatoes, potatoes, onions, turnips, and parsnips are oven roasted with seasoning until perfectly cooked.
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- 1 pound baby potatoes washed
- 2 turnips peeled
- 1 red onion peeled
- 2 carrots peeled
- 2 parsnips peeled
- 1 sweet potato peeled
- 3 tablespoons olive oil
- 1 teaspoon salt to taste
- 1 teaspoon pepper to taste
- 1 ½ teaspoons garlic powder
- 1 tablespoon Italian seasoning
- fresh parsley chopped, garnish
Preheat oven to 425°F.
Cut vegetables into 1" pieces of even thickness. Place on a baking sheet.
Toss with olive oil, garlic powder, salt, pepper, and Italian seasoning.
Roast for 40-45 minutes or until vegetables are fork tender, golden, and crisp, flipping halfway through roasting.
Garnish with parsley.
Cut the vegetables into uniform pieces to ensure they cook evenly.
Calories: 224kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 461mg | Potassium: 832mg | Fiber: 7g | Sugar: 8g | Vitamin A: 8759IU | Vitamin C: 36mg | Calcium: 78mg | Iron: 2mg