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Roasted Root Vegetable Medley

Yields12 Servings

 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
1

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

2

2.Preheat oven to 375°F.

3

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

4

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

5

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

6

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

12 servings

Serving size

8 servings

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.