• 6 Ratings

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

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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

83 calories; total fat 2g; saturated fatg; cholesterolmg; sodium 110mg; carbohydrates 15g; fiber 3g; protein 1g; vitamin a 13071IU; vitamin c 14mg; calcium 30mg; iron 1mg.


6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0