Roasted Root Vegetables Recipe

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Ingredients:

Serving

8 tbsp olive oil
1 lb sweet potaoes, peeled , cut into 1 1/2 inch pieces
2 cups rutabagas, peeled , cut into 1 inch pieces
2 cups parsnips, peeled , cut into 1 inch pieces
1 turnip, peeled , cut into 1 inch pieces
2 red onions, peeled, cut into wedges
2 tbsp fresh thyme, chopped
2 tbsp fresh rosemary, chopped
salt and pepper
dressing
4 tbsp olive oil
4 tbsp balsamic vinegar
1/2 cup fresh, chopped parsley
1 tsp grated lemon rind, chopped
salt and pepper

Directions:

Preheat the oven to 425 degrees F. Cover two large baking sheets with aluminum foil. In a large bowl, mix together the vegetables, fresh herbs, salt and pepper, and 8 tablespoons of olive oil. Mix well so the vegetables are lightly coated in the oil. Lay the vegetables on the prepared baking sheets, and roast in the hot oven for 45 to 50 minutes, turning occasionally, or until the vegetables are browned and fork tender. Remove from the oven and allow the vegetables to come to room temperature.
Mix together the dressing ingredients, and drizzle the dressing over the vegetables. Toss to mix. Serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	53.64 Kcal (225 kJ)
Calories from fat	33.07 Kcal
		% Daily Value*
Total Fat	3.67g	6%
Cholesterol	0.24mg	0%
Sodium	4.15mg	0%
Potassium	58.72mg	1%
Total Carbs	4.04g	1%
Sugars	1.07g	4%
Dietary Fiber	0.61g	2%
Protein	0.43g	1%
Vitamin C	4.5mg	7%
Iron	0.1mg	1%
Calcium	8.6mg	1%

Amount Per 100 g
Calories	152.62 Kcal (639 kJ)
Calories from fat	94.11 Kcal
		% Daily Value*
Total Fat	10.46g	6%
Cholesterol	0.67mg	0%
Sodium	11.8mg	0%
Potassium	167.08mg	1%
Total Carbs	11.49g	1%
Sugars	3.05g	4%
Dietary Fiber	1.72g	2%
Protein	1.22g	1%
Vitamin C	12.7mg	7%
Iron	0.4mg	1%
Calcium	24.4mg	1%

* 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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