Roasted Root Vegetables Recipe

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Ingredients:

Serving

1 bunch beet
1 lb carrot
1 lb red potatoes
2 large red onions
1 lb parsnip
1 lb rutabaga
1/2 lb turnip
olive oil
kosher salt

Directions:

Preheat oven to 500-550°F.
Peel and cut vegetables into 1 cubes (wedges, etc.), keeping beets separate (don't bother to peel the potatoes).
Coat veggies well with olive oil and sprinkle liberally with kosher salt.
Put veggies in roasting pans, again keeping the beets separate.
Roast at 500-550F, stirring every ten minutes or so, for up to an hour, or until vegetables are tender.
Mix beets with the other vegetables and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	102.5 Kcal (429 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	60.18mg	3%
Potassium	644.67mg	14%
Total Carbs	24.1g	8%
Sugars	7.9g	32%
Dietary Fiber	5.62g	22%
Protein	2.47g	5%
Vitamin C	27.6mg	46%
Vitamin A	0.4mg	13%
Iron	0.8mg	5%
Calcium	58.6mg	6%

Amount Per 100 g
Calories	50.77 Kcal (213 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	29.81mg	3%
Potassium	319.31mg	14%
Total Carbs	11.94g	8%
Sugars	3.91g	32%
Dietary Fiber	2.78g	22%
Protein	1.22g	5%
Vitamin C	13.7mg	46%
Vitamin A	0.2mg	13%
Iron	0.4mg	5%
Calcium	29mg	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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