Roasted Root and Fall Vegetables
Delicious fall root vegetable that you roast in the oven.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Course Side Dish Recipes
Cuisine American
Servings 8
Calories 183 kcal
Root and other fall vegetables such as turnips carrots, potatoes, parsnips, butternut squash, onions 1/2 c . Extra Virgin Olive Oil 1 T Coarse Salt 1 t . Black Pepper 1/2 t . Fresh Rosemary finely chopped optional 8 cloves of garlic -peeled
Peeled and chop vegetables in 1 - 2 inches.
Mix all ingredients together in a large bowl.
Spread on a baking dish and roast at 425 degrees for about an hour.
Pour onto a deep serving dish and cover with foil to keep warm.
Serving: 1 g Calories: 183 kcal Carbohydrates: 15 g Protein: 2 g Fat: 14 g Saturated Fat: 2 g Polyunsaturated Fat: 11 g Sodium: 893 mg Fiber: 4 g Sugar: 3 g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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