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Roasted Root Veggies
Roasted Root Veggies

Category: Side Dish | Serves: 11

(136 ratings)

Nutrition Information:
Calories: 116
Protein: 2 g
Carbs: 22 g
Fat: 3 g
Saturated Fat: 0 g
Sodium: 49 mg
Fiber: 5 g

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Today's feature recipe is the winner of our Creative Cook Contest! We hope you'll enjoy this as much as us. Congrats to Diet.com Member jenlazycook!
1 large rutabaga, about 3 1/2 cups
1 pound parsnips, about 2 1/4 cups
2 sweet potatoes, about 3 1/2 cups
2 cups carrots
3 cups onion
7 cloves garlic (or more!), skin still on
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 Preheat oven to 425.
2 Cut all veggies into bite size chunks and put into a 9 X 13 baking dish.
3 Drizzle olive oil over veggies and mix well.
4 Bake for 45 minutes or until tender. Season with salt and pepper to taste. Take skin off of garlic before eating.
5 Yield: about 11 cups. Serving Size: 1 cup.

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