Oven Roasted Root Vegetables

Oven Roasted Root Vegetables

142

Ingredients

  • 1 lb red beets (golden trimmed and scrubbed)
  • 1 butternut squash (peeled and seeded)
  • 1 yam (peeled)
  • 1 parsnip (peeled)
  • 1 carrot (peeled)
  • 1/2 red onion
  • 7 whole garlic cloves
  • 3 tbsps thyme leaves (fresh)
  • 3 tbsps extra virgin olive oil
  • salt
  • pepper
Total Time
1 hr 30 min

Preparation

Preheat oven to 425 degrees.

Cut up all the root vegetables and squash into approximately equal size pieces. I cut them into roughly ½" pieces (except the beets which I sliced thinner since they seem to take longer to get tender). Put root vegetables, squash and onion in a large bowl.

Add olive oil, sage, and thyme to the bowl. Season to taste with salt and pepper. Toss well to coat all the vegetables.

Spread vegetables on a parchment paper lined baking sheet in a single layer.

Bake 30-40 minutes until tender.

Drizzle with maple syrup, to taste.

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Nutrition Facts

Amount Per Serving
Calories 160 Calories from Fat 60
% Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 700mg 29%
Potassium 680mg 19%
Total Carbohydrate 25g 8%
Dietary Fiber 5g 20%
Sugars 7g
Protein 3g
Vitamin A 170%
Vitamin C 40%
Calcium 8%
Iron 10%

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy
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