Name: Roasted Root Veggies
Ingredients: Olive oil spray; 1 turnip (washed and cut into 1-inch chunks); 4 parsnips (washed and cut into 1-inch chunks); 2 beets (washed and cut into 1-inch chunks); 8 baby carrots (washed and cut into 1-inch chunks); 1 rutabaga (washed and cut into 1-inch chunks); 1 tablespoon extra-virgin olive oil

Salads, Sides, & Snacks

Roasted Root Veggies

by: ffadmin

Makes 4 servings

Roasted Root Veggies

Print Recipe

Course: Side Dish

Ingredients Method

Ingredients

Olive oil spray
1 turnip washed and cut into 1-inch chunks
4 parsnips washed and cut into 1-inch chunks
2 beets washed and cut into 1-inch chunks
8 baby carrots washed and cut into 1-inch chunks
1 rutabaga washed and cut into 1-inch chunks
1 tablespoon extra-virgin olive oil

Method

Preheat the oven to 450°F.
Coat a baking pan with a few spritzes of olive oil.
Place the olive oil in a resealable plastic bag and add the veggies; shaking to coat evenly.
Spread the veggies on the pan and roast for 25 to 30 minutes, turning occasionally, or until the veggies are browned.

*Note: Remember to include ingredients when calculating daily intake allowances.

Roasted Root Veggies

Ingredients

Method

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