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Root Vegetables with Fresh Herbs

posted Aug 4, 2014, 5:43 AM by Susan McGowan   [ updated Oct 7, 2016, 10:28 AM by Rachel Griffin ]
Roasted Root Vegetables with Fresh Herbs


Vegan, Trans Fat Free, Cholesterol Free, Good Source of Vitamins A & C

Yield: Approximately 5 servings (~1/2 cup each)

Take roasted potatoes up a notch by adding a variety of root vegetables and fresh herbs.

Ingredients
1/2 cup potatoes, cubed*
1/2 cup sweet potatoes, cubed*
1/2 cup turnips, peeled, cubed*
1/2 cup beets, peeled, cubed*
1/2 cup butternut squash, peeled, cubed*
1/2 cup carrots, peeled, cubed*
2 Tbsp fresh mixed herbs (rosemary, thyme, oregano), or more to taste 
2 Tbsp olive oil
1/4 teaspoon salt 
1/4 teaspoon black pepper 
2 Tbsp fresh parsley

*Any combination of 3 cups of root vegetables will work for this dish. 

Directions
1. Combine all vegetables. Toss with oil, mixed herbs, salt, and pepper. Roast in the oven at 375 F until tender.
2. Garnish with fresh parsley and serve either warm or chilled.

Nutrition Facts (per serving)
100 calories, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 125 mg sodium, 10 g carbohydrates, 2 g fiber, 3 g sugar, 1 g protein, 110% DV of Vitamin A, 15% DV of Vitamin C, 2% DV of Calcium, 4% DV of Iron






 


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