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Roasted Root Vegetable Medley Recipe

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Pair these roasted root vegetables with a meaty entree for a mouthwatering winter meal.—Mindy Ilar, St Albans, West Virginia
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 10 servings

Ingredients

  • 3 medium carrots, cut into 1/2-inch chunks
  • 2 medium red onions, cut into wedges
  • 2 large potatoes, peeled and cut into 3/4-inch cubes
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3 to 4 medium fresh beets, peeled and quartered
  • 1/4 cup thinly sliced green onions

Nutritional Facts

1 serving (3/4 cup) equals 130 calories, 3 g fat (trace saturated fat), 0 cholesterol, 144 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein.

Directions

  1. Place the carrots, red onions and potatoes in two greased 15-in. x 10-in. x 1-in. baking pans. In a small bowl, combine the oil, salt and garlic powder. Drizzle evenly over vegetables; toss to coat.
  2. Place beets in pans (do not stir). Bake, uncovered, at 425° for 40-45 minutes or until vegetables are tender. Sprinkle with green onions. Yield: 10 servings.
Originally published as Roasted Root Vegetable Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p64

Nutritional Facts

1 serving (3/4 cup) equals 130 calories, 3 g fat (trace saturated fat), 0 cholesterol, 144 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein.

Reviews for Roasted Root Vegetable Medley

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   (2)
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MY REVIEW
Reviewed Jan. 22, 2012

"Tonight I splurged on a standing beef rib roast that was on sale. I made a roasted veggie mdley as a side dish and everybody cleaned their plates! We don't like beets so I didn't use those, and I used sweet onions instead of the red and green onions. I also added some parsnips and brussel sprout halves along with 2 Tblsp of real maple syrup. Even the grandchilden, who are picky eaters, gobbled the veggies up and asked for seconds."

MY REVIEW
Reviewed Mar. 2, 2010

"We enjoyed this recipe with smoked sausage."

MY REVIEW
Reviewed Mar. 2, 2010

"We enjoyed this recipe."

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