Roasted Root Vegetables Recipe

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Ingredients:

Serving

2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
1 medium onion, peeled and cut into 1/3 inch wedges
1 tbsp olive oil
salt
1 head garlic, separated into cloves and peeled
chopped fresh herb , like rosemary
balsamic vinegar
vinegar (optional)

Directions:

Heat oven to 400 degrees.
Place the root vegetables and onion in a roasting pan.
Toss the vegetables with the olive oil and salt to taste.
Do not crowd the vegetables.
Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
After 30 minutes, scatter the garlic cloves in with the vegetables.
Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	968.66 Kcal (4056 kJ)
Calories from fat	596.66 Kcal
		% Daily Value*
Total Fat	66.3g	102%
Sodium	726.58mg	30%
Potassium	34.53mg	1%
Total Carbs	72.92g	24%
Sugars	42.61g	170%
Dietary Fiber	24.03g	96%
Protein	0.26g	1%
Vitamin C	1.7mg	3%
Calcium	6.1mg	1%

Amount Per 100 g
Calories	468.4 Kcal (1961 kJ)
Calories from fat	288.52 Kcal
		% Daily Value*
Total Fat	32.06g	102%
Sodium	351.35mg	30%
Potassium	16.7mg	1%
Total Carbs	35.26g	24%
Sugars	20.6g	170%
Dietary Fiber	11.62g	96%
Protein	0.12g	1%
Vitamin C	0.8mg	3%
Calcium	3mg	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.