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

porções

15 minutes

tempo ativo

45 minutes

tempo total

Começar a Cozinhar

Ingredientes

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

Instruções

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.

Nutrição

Tamanho da Porção

Calorias

247

Gordura Total

5 g

Gordura Saturada

1 g

Gordura Insaturada

4 g

Gordura Trans

0 g

Colesterol

0 mg

Sódio

187 mg

Carboidrato Total

48 g

Fibra Dietética

8 g

Açúcares Totais

15 g

Proteína

5 g