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Nutrition Facts
Serving Size 1 (56g) Recipe makes 5 servings The following items or measurements are not included below: vegetables
Calories 50
Calories from Fat 25		(49%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2mg		0%
Potassium 79mg		2%
Total Carbohydrate 6.2g		2%
	Dietary Fiber 0.6g	2%
	Sugars 1.1g
Protein 1.0g		1%
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Roasted Root Vegetables

Recipe #54134 | 1½ hours | 20 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

By: ~Rita~
Feb 16, 2003

Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable — the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil

SERVES 5 (change servings and units)

Ingredients

2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
1 medium onion, peeled and cut into 1/3 inch wedges
1 tablespoon olive oil
salt
1 head garlic, separated into cloves and peeled
chopped fresh herb, like rosemary
balsamic vinegar
vinegar (optional)

Directions

1
Heat oven to 400 degrees.
2
Place the root vegetables and onion in a roasting pan.
3
Toss the vegetables with the olive oil and salt to taste.
4
Do not crowd the vegetables.
5
Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
6
After 30 minutes, scatter the garlic cloves in with the vegetables.
7
Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
8
Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

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Featured Reviews for This Recipe

From: Ardenia

On Oct 13, 2009

Very tasty and easy! I made this for Thanskgiving supper with my friends and everyone really enjoyed. Thank you for the recipe

0 people found this review helpful

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From: magpie diner

On Dec 27, 2008

Made this for Christmas dinner, and it was great. I love roasted veg, and these were simple and tasty. The cooking time was way off for me, possibly due to the vast amount I made or the veggies I chose...ended up roasting for close to 2 hours. Final result was very nice though - thanks!

0 people found this review helpful

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From: bluemoon downunder

On Oct 1, 2005

I LOVE root vegetables, especially when they are oven-baked and when the weather is cooler. This is such an easy recipe. Even the peeling of all those vegetables is somehow satisfying: grounding perhaps! I used potatoes and sweet potatoes, baby carrots, parsnips and one turnip. And for once felt no need to increase the amount of garlic. I confess to using salt. I added mixed dried Italian herbs to the vegetables before they went in the oven, and added some chopped fresh thyme just before they were served. Delicious!

5 people found this review helpful

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From: Mrs B

On Oct 2, 2005

I often do roasties with herbs, but less often with garlic. Thank you Rita, for reminding me of this flavour combination. I used rosemary infused olive oil as well as fresh rosemary.

4 people found this review helpful

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