Oven-roasted Fall Vegetables

MYRECIPES
12Ingredients
85Minutes
300Calories

Ingredients

US|METRIC
  • 3 yellow onions (medium, peeled and cut into quarters, leave root end intact)
  • 3 russet potatoes (medium, scrubbed and cut lengthwise into 1/2-in.-thick slices)
  • 3 turnips (medium, 1 1/2 lbs., peeled and cut into eighths)
  • 4 carrots (large, peeled and cut into 3-in. lengths, cut thickest pieces in half lengthwise)
  • 3 parsnips (large, peeled and cut into 3-in. lengths, cut thickest pieces into halves or quarters lengthwise)
  • 2 butternut squashes (medium, peeled, halved, seeded, and cut into 3- by 1-in. pieces)
  • 20 garlic cloves (loose papery outer skins removed, inner skins left on)
  • 2 sweet potatoes (medium orange, peeled and cut into 3- by 1-in. pieces)
  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon coarse salt (plus more to taste)
  • 1/2 tablespoon ground black pepper (freshly, plus more to taste)
  • 7 sprigs rosemary (3 in. each)
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    NutritionView More

    300Calories
    Sodium30% DV710mg
    Fat23% DV15g
    Protein8% DV4g
    Carbs13% DV39g
    Fiber28% DV7g
    Calories300Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium710mg30%
    Potassium930mg27%
    Protein4g8%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber7g28%
    Sugars8g16%
    Vitamin A320%
    Vitamin C70%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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