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
1
Wash hands well with soap and warm water. Wash produce thoroughly.
2
Preheat oven to 375°F.
3
Cut vegetables into one inch pieces and layer on a large baking sheet.
4
Stir garlic, rosemary and sage into olive oil. Drizzle half of the olive oil mixture onto vegetables and toss to coat.
5
Place into oven and roast for 35-50 minutes until soft and fragrant.
6
Remove from oven. Place into a bowl, toss with remaining olive oil mixture.
7
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.
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