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Roasted Root Veggies

Roasted Root and Fall Vegetables

Delicious fall root vegetable that you roast in the oven.
Prep Time 20 minutes
Cook Time 1 hour
Course Side Dish Recipes
Cuisine American
Servings 8
Calories 183 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1gCalories: 183kcalCarbohydrates: 15gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 11gSodium: 893mgFiber: 4gSugar: 3g

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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