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
- Baking Sheet 2
- 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 Parsnip, Onions, Root Vegetables, Parsnips, Roasted Root Vegetables, Red Onion, Garlic Cloves, Gluten Free, Beets, Onion, Garlic, Potatoes, Vegetarian, Vegan, Butternut Squash, Roasted
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