Try this Roasted Root Vegetable Medley recipe, or contribute your own.
Suggest a better descriptionDirections
Preheat the oven to 425 F.
Wash the vegetables.
Chop them all to roughly the same size. Denser vegetables can be chopped a little smaller as they take longer to cook.
Toss them with the olive oil, add salt and pepper to taste, and mix well to ensure the vegetable pieces are all coated with a bit of the oil. Add an extra glug of oil as needed.
Arrange the vegetables in one or two large roasting pans, being careful not to layer the chopped vegetables on top of each other in the pan (otherwise, they will steam and won’t get those nice crispy edges that roasting provides).
Roast the vegetables for about 30 minutes.
Remove and add the chopped garlic and fresh chopped herbs.
Stir well.
Return to the oven for another 15 minutes.
Enjoy!
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Serving Size: 1 Serving (608g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 348 | ||
Calories from Fat: 12 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 228mg | 8 % | |
Potassium 1634.5mg | 43 % | |
Total Carbohydrate 80.1g | 24 % | |
Dietary Fiber 15.1g | 60 % | |
Sugars, other 65g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 348
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