Roasted Root Vegetables
Ingredients
The vegetables
-
1
pound
sweet potatoes or yams, peeled and cut into 1 ½-inch chunks
-
1
pound
shallots, peeled (about 8 to 10 shallots)
-
½
pound
parsnips, peeled and cut into 1 ½-inch chunks
-
½
pound
rutabagas or turnips, peeled and cut into 1 ½-inch chunks
-
½
pound
carrots, peeled and cut into 1 ½-inch chunks
The seasoning
-
3
tablespoons
olive oil
-
3
cloves
garlic, chopped
-
2
teaspoons
fresh rosemary or fresh thyme, chopped (or ¼ teaspoon dried)
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper or aluminum foil.
- In a large bowl, toss the sweet potatoes, shallots, parsnips, rutabagas, and carrots with olive oil.
- Arrange the vegetables on the prepared baking sheet in a single layer.
- Sprinkle with garlic and rosemary or thyme, then season with salt and pepper.
- Roast the vegetables for about 60 minutes, stirring occasionally, until they are fork-tender and browned.
Nutrition Facts (estimated)
Servings
6
Calories
241
Total fat
7g
Total carbohydrates
42g
Total protein
4g
Sodium
85mg
Cholesterol
0mg
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