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Winter Roasted Veggies

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Roasting veggies in the oven brings out a sweetness that you just don”t get when steaming or sauteeing. They not only taste fantastic, but the recipe could not be easier!

Serves 4

2 pounds assorted root vegetables (carrots, parsnips, turnips, beets, onions, fingerling potatoes and/or sweet potatoes), washed, peeled and cut into 2” wedges
8 cloves garlic, peeled
1 tablespoon chopped fresh rosemary or 1 tsp. dried rosemary, crushed
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon salt (optional)
Olive oil spray


  1. In a large bowl, combine all ingredients and coat lightly with olive oil spray. Use hands to mix ingredients so they are coated evenly.
  2. In large shallow roasting pan or jelly-roll pan, spread vegetables evenly.
  3. Roast at 425°F for 30-40 minutes (stir at 15 minutes) or until veggies are crispy, but tender inside.

Nutrition Facts:
Calories: 170
Fat: 1 gm
Carbohydrates: 37gm
Dietary Fiber: 8 gm
Sodium: 340mg
Protein: 4gm

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