A baking sheet filled with different kinds of roasted root vegetables.

Oven-Roasted Root Vegetables

Recipe adapted from: Food Network

Ingredients 

  • 1 Butternut Squash Halved, seeded, peeled
  • 3 Potatoes Large, scrubbed
  • 1 bunch Beets Scrubbed and tops trimmed
  • 1 Onion Medium; red or yellow
  • 2 Parsnips
  • 1 head Garlic Separate and peel each clove
  • 2 Tablespoons Oil
  • Salt To taste
  • Ground Black Pepper To taste

Equipment

  • Oven
  • 2 Baking Sheets
  • Large Bowl

Instructions

  • Place 2 baking sheets in the oven and preheat to 425°F.
  • Cut all vegetables into 1-inch pieces. Toss all vegetables with garlic and olive oil in a large bowl. Season with salt and pepper.
  • Carefully remove heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the two pans.
  • Roast the vegetables until tender and golden brown. Stirring occasionally, about 45 minutes to 1 hour.

Nutrition

Nutrition Facts
Oven-Roasted Root Vegetables
Amount per Serving
Calories
 
188
Calories from Fat 36
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Sodium
 
38
mg
2
%
Potassium
 
947
mg
27
%
Carbohydrates
 
37
g
12
%
Fiber
 
7
g
29
%
Sugar
 
7
g
8
%
Protein
 
4
g
8
%
Vitamin A
 
9978
IU
200
%
Vitamin C
 
46
mg
56
%
Calcium
 
83
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Beets, Butternut Squash, Garlic, Garlic Cloves, Gluten Free, Onion, Onions, Parsnip, Parsnips, Potatoes, Red Onion, Roasted, Roasted Root Vegetables, Root Vegetables, Vegan, Vegetarian