Roasted Vegetable Recipes
Roasted vegetable recipes are so easy to prepare they make dinner a breeze. I make them often because you can just pop them in the oven and go off to do something else while dinner bakes away.
Ingredients
- 1 onion, peeled and cut into wedges
- 2 parsnips, peeled
- 2 carrots, peeled
- 1 potato, yukon gold or baking potato, scrubbed
- 1 sweet potato, peeled
- 1 butternut squash, or turnip, peeled
- 5 cloves garlic, crushed
- 1/3 cup olive oil
- salt & fresh ground pepper to taste
Instructions
- Preheat oven to 350ºF.
- Cut parsnips and carrots on the diagonal into 1/4 inch slices. Cut potato and sweet potato into 1/4 inch slices. Cut squash or turnip into 1/2 inch slices.
- Place all vegetables and garlic in a large roasting pan. Add olive oil. Season with salt and pepper. Toss well. Cover with a lid or foil.
- Bake 30 minutes. Uncover and bake, stirring occasionally, for an other 30 to 40 minutes or until vegetables are tender, golden brown and still slightly crispy.
Nutrition
Calories: 286kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 2gSodium: 48mgPotassium: 1012mgFiber: 8gSugar: 9gVitamin A: 22029IUVitamin C: 46mgCalcium: 110mgIron: 2mg
Tried this recipe?Let us know how it was!