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Roasted Root Vegetables
Rated 5.0 stars by 1 users
Category
Side Dishes & Vegetables
Makes
4 servings
Active Time
15 minutes
Total Time
45 minutes
Calories
280
Creator
Culinary Genie
High in fiber, no added sugar and lower in calories, these veggies are not only great for you, they taste wonderful too. Vegan, gluten-free and reduced sodium, these are perfect for most dietary restrictions. To reduce sodium further, omit the salt.
Ingredients
-
12 ounces fresh sweet potatoes (purple or yams) (about 1½ cups)
-
12 ounces carrots (about 1½ cups)
-
8 ounces parsnips (about 1 cup)
-
8 ounces fresh golden or red beets (about 1 cup)
-
1 medium red onion (about 1 cup)
-
3 tablespoons olive oil
-
1 tablespoon Everyday Seasoning Blend
-
¼ teaspoon sea salt, optional
Directions
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Set aside.
Peel and cut all vegetables into 1-inch cubes. Place in a large bowl. Toss with olive oil, Everyday Seasoning Blend and salt, if desired. Toss to coat well.
Transfer to baking sheet and spread to a single layer. Bake 25-30 minutes or until fork tender, stirring halfway through.
Nutrition
Serving Size
1 serving
Calories 280,
Total Fat
11 g,
Saturated Fat
1.5 g,
Cholesterol
0 mg,
Sodium
300 mg,
Carbs
45 g,
Fiber
10 g,
Sugar
15 g,
Protein
4 g