Print Options

 
 
 Print
Roasted Root Veggies Recipe

Roasted Root Veggies Recipe

Baking root vegetables in the oven instead of steaming them in the microwave makes them especially tender. Plus, they give my house a wonderful aroma.—Rebecca Dornfeld, Grass Lake, Michigan
TOTAL TIME: Prep: 15 min. Bake: 1 hour YIELD:15 servings

Ingredients

  • 3 large red potatoes, cut into 1-inch cubes
  • 1 large red onion, cut into wedges
  • 5 medium carrots, halved and quartered
  • 2 medium turnips, peeled and quartered
  • 2 medium parsnips, peeled and cut into 1/4-inch strips
  • 1 small rutabaga, peeled and cut into 3/4-inch cubes
  • 2 tablespoons canola oil
  • 1 teaspoon dried thyme
  • 1/8 teaspoon pepper

Directions

  • 1. Toss all of the ingredients in a large bowl. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
  • 2. Bake, uncovered, at 425° for 40-50 minutes or until vegetables are tender, stirring occasionally. Yield: 15 servings.

Nutritional Facts

1 cup equals 69 calories, 2 g fat (trace saturated fat), 0 cholesterol, 31 mg sodium, 12 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.