Roasted Root Vegetables

Roasted Root Vegetables taste like a treat once coated in a dressing that's equal parts sweet, savory, and spicy. Try this root vegetable recipe as a side with any dinner entree.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 8 mins
  • Roast: 25 mins 425°F

Roasted Root Vegetables

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3.0 by 1 people

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Directions

  1. Wash and peel all vegetables. Cut or slice vegetables into irregular-shaped 1-inch pieces. Cook, covered, in boiling water in a large saucepan for 8 minutes; drain well. Meanwhile, grease a large shallow roasting pan; set aside.
  2. Combine oil, vinegar, syrup, sugar, garlic-pepper seasoning, basil, and marjoram in a large mixing bowl. Add vegetables to bowl; toss gently to coat. Arrange vegetables in a single layer in the prepared roasting pan.
  3. Roast, uncovered, in a 425 degree F oven for 25 to 30 minutes or until vegetables are tender and golden brown, stirring once halfway through. Makes 6 to 8 servings.

From the Test Kitchen

*

If using malanga, name root, or cassava, you may want to increase the olive oil to 1/4 cup.

In addition to more common vegetables, look for: malanga, a dense, starchy root with a rough brown coat and crisp flesh; name root (pronounced "nawmay" -- the African word for "yam"), with its white flesh and bark-like skin; and cassava, which has a crisp white flesh and a tough brown skin.

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Nutrition Facts (Roasted Root Vegetables)

  • Per serving:
  • 326 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 0 mg chol. ,
  • 178 mg sodium ,
  • 61 g carb. ,
  • 0 g fiber ,
  • 6 g pro.
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