Roasted Root Vegetables

Roasted Root Vegetables
Budget-friendly recipe
252

Even picky eaters can enjoy this fresh spin on homefries.

Ingredients

2
1
tablespoon
chopped, or 1 teaspoon dried
1
tablespoon
chopped, or 1 teaspoon dried
½
teaspoon
(feel free to use less)
tablespoons

What You'll Need

  • Knife
  • Cutting board
  • Measuring spoons
  • baking sheets
  • Aluminum foil
  • Bowl
  • peeler
  • stir spoon or tongs
  • Oven mitt

Directions

  1. Preheat oven to 450°F. Line 2 baking sheets with aluminum foil and lightly spray with nonstick cooking spray. Set aside.
  2. Peel beets, carrots, and sweet potatoes and cut each one lengthwise into 1⁄2-inch slices.
  3. In a bowl, mix thyme, parsley, and salt.
  4. In a bowl, toss vegetables with vegetable oil. Sprinkle in mixed herbs. Toss again.
  5. Spread vegetables in a single layer on prepared baking sheets. Bake until vegetables are tender and golden, turning occasionally with tongs, 20 to 25 minutes.
  6. Transfer to a dish and serve.

Nutrition Info and more

Serving size:
1
cup
Total calories:
100
Total fat:
4 g
Saturated fat:
<1 g
Carbohydrates:
15 g
Protein:
2 g
Fiber:
4 g
Sodium:
260 mg
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