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Roasted Potatoes, Carrots and Parsnips
25 min prep time
20-30 min cook time
10servings
How to Make Roasted Potatoes, Carrots and Parsnips
Roasting vegetables is the best way to bring out their natural sweet flavor. It’s easy to do and these three fall veggies make a tasty medley.
25 min prep time
20-30 min cook time
10servings
1/2 cup
Print Recipe >
Step-By-Step Instructions:
-
Heat the oven to 450 degrees F. In a large bowl, combine the vegetables with the oil, salt, and herbs. Toss to coat.
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Arrange vegetables on two parchment paper-lined baking sheets. Roast until soft on the inside and browned on the outside, about 20-30 minutes. Flip the vegetables halfway through the cooking.
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Serve warm or at room temperature.
Nutrition facts
10 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 110
- % Daily value*
-
Total Fat
3g
4%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 200mg 9%
-
Total Carbohydrate
20g
7%
- Dietary Fiber 5g 18%
- Total Sugars 6g
- Added Sugars 0g 0%
- Protein 1g
- Potassium 430mg 9%
Ingredients
carrots (2 3/4 ounces each, peeled, ends trimmed, sliced on diagonal )
5 large
parsnips (5-ounces each, peeled, ends trimmed, sliced on diagonal)
4 large
sweet potatoes (5-ounces each, peeled, cut into medium cubes)
2 med
olive oil
2 tbsp
Kosher Salt
1 tsp
fresh herbs (thyme, oregano, sage, or rosemary)
2 tbsp
black pepper (freshly ground)
1/8 tsp
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