Conner Family Recipes

Oven Roasted Root Vegetables

Name: Oven Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 pounds of root vegetables (carrots, sweet potatoes, turnips, parsnips, beets, onions, or celery root); 2 tablespoons olive oil; 1 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/2 teaspoon onion powder; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon dried rosemary; 1/4 teaspoon dried basil; 1/4 teaspoon ground black pepper

6 servings

porcje

15 minutes

czas aktywny

45 minutes

całkowity czas

Zacznij Gotować

Składniki

3 pounds of root vegetables (carrots, sweet potatoes, turnips, parsnips, beets, onions, or celery root)

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon dried rosemary

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

Wskazówki

Heat oven to 425 degrees F.

Peel the root vegetables or scrub them thoroughly.

Chop vegetables into bite-size pieces. Keep the sizes uniform across each type of vegetable.

Place all the chopped vegetables in a large bowl.

Toss with olive oil, garlic powder, onion powder, dried thyme, dried basil, dried oregano, salt, and pepper till each piece is thoroughly coated.

Place vegetables on a large parchment or aluminum foil-lined sheet pan or large roasting pan in a single layer.

Roast in the oven for at least 30 minutes, till fork tender. If your vegetable pieces are larger, it may take 40-50 minutes.

Wartości Odżywcze

Wielkość Porcji

Kalorie

247

Tłuszcz Całkowity

5 g

Tłuszcz Nasycony

1 g

Tłuszcz Nienasycony

4 g

Tłuszcz Trans

0 g

Cholesterol

0 mg

Sód

187 mg

Węglowodany Całkowite

48 g

Błonnik Pokarmowy

8 g

Cukry Całkowite

15 g

Białko

5 g