Roasting vegetables brings out their sweetness, which may make them more appealing to your kids or veggie-fearing adults.
- Makes: 6 servings
- Prep: 15 mins
- Roast: 35 mins 425°F
medium sweet potatoes and/or white potatoes, peeled and cut into 1-inch cubes
cup peeled baby carrots or 2 carrots, cut into 1-inch pieces
medium parsnip, peeled and cut into 1-inch pieces
tablespoon olive oil
cloves garlic, minced
teaspoon dried mixed herbs (such as marjoram, thyme, rosemary, and oregano), crushed
teaspoon black pepper
- 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.
- 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.
Nutrition Facts (Oven-Roasted Vegetables)
- Per serving:
- 83 kcal cal.,
- 2 g fat
- (0 g sat. fat,
- 0 mg chol.,
- 110 mg sodium,
- 15 g carb.,
- 3 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet