Herb Roasted Root Vegetables Recipe

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Herb Roasted Root Vegetables
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Ingredients:

Directions:

  1. Preheat oven to 425°. Place first seven ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain.
  2. Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables.
  3. Bake, uncovered, 20-25 minutes or until tender, stirring occasionally. Yield: 10 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 138.55 Kcal (580 kJ)
Calories from fat 38.04 Kcal
% Daily Value*
Total Fat 4.23g 7%
Sodium 274.83mg 11%
Potassium 525.84mg 11%
Total Carbs 23.79g 8%
Sugars 9.78g 39%
Dietary Fiber 5.02g 20%
Protein 3.91g 8%
Vitamin C 23.8mg 40%
Vitamin A 0.4mg 13%
Iron 1.2mg 7%
Calcium 55.2mg 6%
Amount Per 100 g
Calories 85.29 Kcal (357 kJ)
Calories from fat 23.42 Kcal
% Daily Value*
Total Fat 2.6g 7%
Sodium 169.19mg 11%
Potassium 323.7mg 11%
Total Carbs 14.64g 8%
Sugars 6.02g 39%
Dietary Fiber 3.09g 20%
Protein 2.41g 8%
Vitamin C 14.7mg 40%
Vitamin A 0.2mg 13%
Iron 0.8mg 7%
Calcium 34mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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