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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
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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.
- 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.
- Serve warm or at room temperature.
Nutrition facts
10 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 90
-
Total Fat
3g
- Saturated Fat 0.4g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 230mg
-
Total Carbohydrate
16g
- Dietary Fiber 3g
- Total Sugars 5g
- Added Sugars 0g
- Protein 1g
- Potassium 0mg
- Phosphorous 0mg
Ingredients
large 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
sweet potatoes (5-ounces each, peeled, cut into medium cubes)
2
olive oil
2 tbsp
Kosher Salt
1 tsp
fresh herbs (thyme, oregano, sage, or rosemary)
2 tbsp
Freshly ground black pepper, to taste
1
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