Name: Roasted Root Vegetable Medley
Yield: 8 servings
Ingredients: 3 pounds of seasonal root vegetables-choose a mix of yams, carrots, parsnips, rutabagas, turnips, beets; 3 tablespoon fresh garlic cloves, chopped; 2 teaspoon fresh or dried rosemary, chopped; 1 teaspoon dried sage; 3 teaspoon olive oil; salt and pepper, to taste

CategoryDinner, Fall, Vegetables, WinterDifficultyBeginner

Roasted root vegetables on a baking sheet.

Yields8 Servings

Ingredients

3 pounds of seasonal root vegetables-choose a mix of yams, carrots, parsnips, rutabagas, turnips, beets

3 tablespoon fresh garlic cloves, chopped

2 teaspoon fresh or dried rosemary, chopped

1 teaspoon dried sage

3 teaspoon olive oil

salt and pepper, to taste

Directions

Wash hands well with soap and warm water. Wash produce thoroughly.

Preheat oven to 375°F.

Cut vegetables into one inch pieces and layer on a large baking sheet.

Stir garlic, rosemary and sage into olive oil. Drizzle half of the olive oil mixture onto vegetables and toss to coat.

Place into oven and roast for 35-50 minutes until soft and fragrant.

Remove from oven. Place into a bowl, toss with remaining olive oil mixture.

Add salt and pepper, to taste. Serve immediately.

Nutrition Facts

8 servings

Serving size

1/2 cup

Amount per serving
Calories108

% Daily Value *
Total Fat 2g3%
Saturated Fat 0g
Cholesterol 0mg
Sodium 119mg6%
Total Carbohydrate 22g8%
Dietary Fiber 5g18%
Total Sugars 8g
Protein 2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.