Roasted Root Vegetables
Roasted Root Vegetables is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe with 6 servings. For 58 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 5g of fat, and a total of 157 calories. This recipe is liked by 34 foodies and cooks. Head to the store and pick up parsnips, carrots, turnips, and a few other things to make it today. It works well as a very affordable side dish. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Dinner, then Dessert. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is solid. Similar recipes are Rootin' Tootin' Roasted Roots - Roasted Root Vegetables in Paper, Roasted Root Vegetables, and Roasted Root Vegetables.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
2 tablespoons canola oil
5 carrots
1/4 teaspoon coarse ground black pepper
1/2 teaspoon kosher salt
4 parsnips
3 medium turnips, about softball sized
Equipment:
baking sheet
bowl
oven
Cooking instruction summary:
Preheat the oven to 400 degrees.Wash and peel the vegetables and cut them into 1 1 1/2 inch chunks.In one large bowl add 2 tablespoons of oil, salt and pepper and gently toss.Arrange them in a single layer onto your cookie sheet.Roast for 30-35 minutes or until theyre just starting to brown and they are fork tender.
Step by step:
1. Preheat the oven to 400 degrees.Wash and peel the vegetables and cut them into 1 1 1/2 inch chunks.In one large bowl add 2 tablespoons of oil, salt and pepper and gently toss.Arrange them in a single layer onto your cookie sheet.Roast for 30-35 minutes or until theyre just starting to brown and they are fork tender.
Nutrition Information:
covered percent of daily need
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