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Roasted Root Vegetables
Roasted Root Vegetables

Category: Side Dish | Serves: 8

(61 ratings)

Nutrition Information:
Calories: 79
Protein: 1 g
Carbs: 15 g
Fat: 2 g
Saturated Fat: 0 g
Sodium: 34 mg
Fiber: 4 g

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Savor the flavor of these roasted root vegetables. A touch of balsamic vinegar and rosemary or thyme makes this side dish irresistable!
1 large sweet potato, peeled and cut into 1" pieces
2 cups carrots, washed (leave skins on), cut into 1" pieces
1 rutabaga, peeled and cut into 1" pieces
2 small turnips, (leave skins on), cut into 1" pieces
2 parsnips, peeled and cut into 1" pieces
2 teaspoons snipped fresh thyme or rosemary
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon balsamic or red wine vinegar
1 Preheat oven to 450ยบ.
2 In a large bowl, combine all chopped vegetables. Add thyme or rosemary, oil, salt and pepper and mix thoroughly.
3 Pour vegetables in a large baking pan then bake, uncovered, for about 1 hour or until vegetables are tender, turning once.
4 Toss vegetables with balsamic or red wine vinegar then serve.

Ratings & Reviews
(61 ratings)
Reviewed By: zoeyaddison
May 10, 2024
Reviewed By:
I have done this with varying combinations of root veggies and it is easy and delicious. I have also used a little ...
Oct 26, 2008
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