Oven-Roasted Vegetables

Roasting vegetables brings out their sweetness, which may make them more appealing to your kids or veggie-fearing adults.

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3.5 by 6 people

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  • Makes: 6 servings
  • Prep: 15 mins
  • Roast: 35 mins 425°F

Oven-Roasted Vegetables

Directions

  1. In a 13x9x2-inch baking pan arrange potatoes, carrots, parsnip, and, if desired, red onion. In a small bowl combine oil, garlic, mixed herbs, salt, and pepper. Drizzle oil mixture over vegetables; toss to coat. Cover with foil.
  2. Bake in a 425 degree F oven for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5 to 10 minutes more or until vegetables are tender. Makes 6 servings.
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Nutrition Facts (Oven-Roasted Vegetables)

  • Per serving:
  • 83 kcal ,
  • 2 g fat
  • (0 g sat. fat ,
  • 0 mg chol. ,
  • 110 mg sodium ,
  • 15 g carb. ,
  • 3 g fiber ,
  • 1 g pro.
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