Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 287kcal 14%
Fat 10g 15%
Saturated Fat 1g 5%
Carbohydrates 43g 14%
Fiber 7g 28%
Sugar 12g 24%
Protein 5g 10%
Cholesterol 0mg 0%
Sodium 10mg 0%

Percent Daily Values are based on a 2,000 calorie diet.

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Roasted Root Vegetables

Name: Roasted Root Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 pound Yukon gold potatoes, quartered (or cut into roughly 1-inch cubes); 4 carrots, peeled and chopped into 2-inch pieces; 3 parsnips, peeled and chopped into 2-inch pieces; 2 small red onions, peeled and quartered; 2 Tablespoons olive oil; smoked sea salt; freshly-cracked black pepper

Prep 10m

Cook 20m

Total 30m

This roasted root vegetable recipe combines Yukon gold potatoes, carrots, parsnips, and red onions for a flavorful and hearty dish. Tossed in olive oil and seasoned with smoked sea salt and freshly-cracked black pepper, these veggies are roasted to perfection, making an ideal side dish for any meal.