Roasted Root Vegetables
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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
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
Time needed: 15 minutes preparation; 45-60 minutes cook time
- Preheat oven to 425 degrees F.
- Peel and cut vegetables into similarly sized bite-sized pieces.
- Place vegetables in a medium bowl and pour oil over top.
- Add garlic powder and mix well.
- Season with salt and pepper to taste.
- Spread mixture into a baking sheet or shallow baking pan.
- 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.
|Total Fat:||7 g|
|Saturated Fat:||1 g|
|Total Carbohydrate:||26 g|
|Dietary Fiber:||5 g|
|Total Sugar:||6 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.).
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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