Roasted Root Vegetables Recipe

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


Submitted by debs121212

Makes 8 servings



Roasted potatoes with Brussels sprouts, garlic, jerusalem artichokes and carrots

Recipe Ingredients for Roasted Root Vegetables

1/2 cup chopped raw Russian Banana Fingerling Potato
1 medium raw Sweet Potato
1 cup slices Jerusalem-artichokes
1 cup Brussels Sprouts
3 1tsp Olive Oil
1 tablespoon Rosemary
1/4 tsp Sea Salt
3 oz Potatoes
6 clove Garlic
1 cup, chopped Carrots

Recipe Directions for Roasted Root Vegetables

  1. cut into cubes

  2. roast at 450 degrees

Categories

Potatoes, Side Dish, American, Thanksgiving, Roast

Nutrition Facts
Serving Size 86.3g
Amount Per Serving
Calories
72
Calories from Fat
16
% Daily Value*
Total Fat
1.8g
3%
Saturated Fat
0.3g
1%
Trans Fat
0.0g
Sodium
70mg
3%
Potassium
312mg
9%
Total Carbohydrates
13.5g
5%
Dietary Fiber
2.2g
9%
Sugars
3.8g
Protein
1.7g
Vitamin A 110% Vitamin C 28%
Calcium 2% 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
83% confidence
A
  Good points
  • Low in saturated fat
  • High in dietary fiber
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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