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Extension > Family > Live Healthy, Live Well > Healthy Bodies > Eat Smart > The Recipe Box > Roasted Root Vegetables

The Recipe Box

baked root vegetables

Roasted Root Vegetables

English | español

Roast a pan of root vegetables as they are in season. Root vegetables are delicious in any combination!

Number of Servings: 4
Serving Size: 1/4 of prepared recipe

Ingredients

4 medium root vegetables (potatoes, rutabagas, turnips, parsnips, sweet potatoes, etc.)

2 medium carrots, diced

1 medium onion, chopped

2 tablespoons vegetable oil

1 teaspoon garlic powder

Salt and pepper to taste

Directions

Time needed: 15 minutes preparation; 45-60 minutes cook time

  1. Preheat oven to 425 degrees F.
  2. Peel and cut vegetables into similarly sized bite-sized pieces.
  3. Place vegetables in a medium bowl and pour oil over top.
  4. Add garlic powder and mix well.
  5. Season with salt and pepper to taste.
  6. Spread mixture into a baking sheet or shallow baking pan.
  7. Stir and check vegetables every 10-15 minutes. Vegetables are done when they show signs of crispness and browning, and are easily pierced with a fork. Roasting time will average 30-60 minutes, depending on the type of vegetables and size of pieces.

Nutritional Information

Calories 172
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 117 mg
Total Carbohydrate: 26 g
Dietary Fiber: 5 g
Total Sugar: 6 g
Protein: 3 g

Tips and Variations

Teens can peel and chop vegetables.

Younger children can stir ingredients together.

Do not crowd the vegetables or use too deep of a baking pan. Doing so will steam vs. roast the vegetables.

Experiment with a variety of vegetables (cauliflower, broccoli, beets, etc.) and herbs and spices (basil, rosemary, thyme, etc.).

Source

This was adapted from the United States Department of Agriculture's Roasted Root Vegetables (no date; What's Cooking? USDA Mixing Bowl).

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