Roasted Root Vegetables Recipe | Yummly

Roasted Root Vegetables

EATING BIRDFOOD(2)
Carrie Brzon: "Carmelized deliciousness, made simple!" Read More
7Ingredients
50Minutes
60Calories
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Roasted Root Vegetables

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Ingredients

US|METRIC
8 SERVINGS
  • 2 Tbsp. avocado (or melted coconut oil)
  • 2 Tbsp. fresh oregano (chopped)
  • 2 sweet potatoes (medium, chopped into chunks)
  • 1 lb. carrots (or parsnips, peeled, cut into 3/4 inch thick rounds, about 4 cups)
  • 1 red onion (medium, peeled, and cut into 1/2 inch thick wedges)
  • 1 tsp. sea salt
  • 1/2 tsp. ground pepper
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    NutritionView More

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    60Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories60Calories from Fat
    % DAILY VALUE
    Total Fat0g0%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium350mg15%
    Potassium340mg10%
    Protein2g4%
    Calories from Fat
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A280%
    Vitamin C10%
    Calcium6%
    Iron6%

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

    Reviews(2)

    Reviewer Profile Image
    Carrie Brzon a year ago
    Carmelized deliciousness, made simple!
    Reviewer Profile Image
    Sheri 4 years ago
    I made this with sweet potatoes and fresh beets since that is what I had on hand. It was a hit, and looked amazing with the bright colors of the red and orange. It wasn't such a hit for those who thought they knew what beets tasted like from the pickled beets they have eaten in the past. Given a chance, however, it is a wonderful side dish and those who tried it raved about the flavor. I will make it again! :-)

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