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Roasted Root Vegetables Recipe

Yields3 Servings

Roasted root vegetables are great to enjoy any time of the year. This recipe makes for a robust side dish or main course. Pair it with a salad or vegetable soup to round out the meal. (Photo by Nina Gelbke of Naturally Nina)

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 1 Red onion, diced
 2 cups Cauliflower, chopped
 2 cups Sweet potato, diced
 2 cups Butternut squash, diced
 1 cup Beet, diced
 5 Garlic cloves, chopped
 2 tbsp Fresh thyme
 2 tbsp Fresh rosemary
 1 tbsp Lemon juice
 3 tbsp Green onion, chopped (optional)
1

Preheat oven to 425 degrees.

2

Chop all ingredients. Try to chop sweet potato, butternut squash, and beet into uniform cubes as much as possible.

3

Combine ingredients (except green onion, if using) in mixing bowl and toss.

4

Line a baking sheet with parchment paper. Spread vegetables evenly in a single layer onto baking sheet.

5

Bake in oven for approx. 45 minutes (stirring once or twice halfway through) or until vegetables are tender and easy to pierce through with a knife or fork.

6

Top with extra lemon juice and/or green onion if desired.

Nutrition Facts

Serving Size 1.5 cups

Servings 3


Amount Per Serving
Calories 176.7
% Daily Value *
Total Fat 0.7g2%
Total Carbohydrate 30.8g11%

Dietary Fiber 10.7g43%
Protein 5.7g12%

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