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Roasted Root Vegetables Recipe

Looking for an easy Roasted Root Vegetables recipe? Learn how to make Roasted Root Vegetables using healthy ingredients.


Submitted by prudence55

Makes 8 servings



Oven-roasted root vegetables. Easy to make and delicious!

Recipe Ingredients for Roasted Root Vegetables

1 lbs carrots, peeled
1 lbs parsnips, peeled
1 large sweet potato, peeled
2 lbs squash, peeled and seeded (about 2 pounds)
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Recipe Directions for Roasted Root Vegetables

  1. Preheat the oven to 425 degrees F.

  2. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

  3. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

  4. Sprinkle with parsley, season to taste, and serve hot.

Categories

Side Dish, Roast

Nutrition Facts
Serving Size 256.6g
Amount Per Serving
Calories
150
Calories from Fat
50
% Daily Value*
Total Fat
5.6g
9%
Saturated Fat
0.8g
4%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
503mg
21%
Potassium
805mg
23%
Total Carbohydrates
24.2g
8%
Dietary Fiber
6.4g
26%
Sugars
8.8g
Protein
3.1g
Vitamin A 282% Vitamin C 63%
Calcium 7% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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