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Roasted Root Vegetables

  • 6servings
  • 270calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, D, E, P
MineralsNatrium, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 large beet , peeled and cut into 1-inch chunks

  2. 4 large parsnips , peeled and cut into 1-inch chunks

  3. 1 large sweet potato , peeled and cut into 1-inch chunks

  4. 3 small red potatoes , cut into 1-inch chunks

  5. 1 medium onion , cut into 1-inch chunks

  6. 2 tablespoon(s) olive oil

  7. 1/2 teaspoon(s) salt

  8. 1/4 teaspoon(s) freshly ground pepper

  9. 2 tablespoon(s) butter

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees F.

  2. In a bowl, toss vegetables, olive oil, salt, and freshly ground pepper.

  3. Melt butter in a jelly-roll pan in the oven for 5 minutes. Add vegetables to pan; spread out.

  4. Roast vegetables for 30 minutes. Increase oven temperature to 450 degrees F. Stir vegetables and roast 15 more minutes, or until tender and golden.

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