Oven-Roasted Root Vegetables

3.5
(10) 9 Reviews
Prep Time
10
min.
Total Time
55
min.
Servings

6 servings

Oven roasting and a raspberry vinaigrette bring out the natural sweetness of Brussels sprouts, turnips, carrots and sweet potatoes.

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What You Need

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Make It

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  • Preheat oven to 425°F. Toss vegetables with dressing.
  • Spread evenly into 15x10x1-inch baking pan sprayed with cooking spray.
  • Bake 45 min. or until vegetables are tender and golden brown, stirring after 30 min.

Servings

  • 6 servings

Healthy Living

  • Low fat
  • Good source of fiber
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1 Starch
  • 2 Vegetable

Nutrition Bonus

This easy-to-make side dish gives vegetables a whole new flavor. As an added bonus, the sweet potatoes provide an excellent source of vitamin A and the Brussels sprouts provide an excellent source of vitamin C.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 110
% Daily Value
Total fat 2g
Saturated fat 0g
Cholesterol 0mg
Sodium 200mg
Carbohydrate 22g
Dietary fiber 6g
Sugars 10g
Protein 4g
   
Vitamin A 220 %DV
Vitamin C 70 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • meadows mama |

    So easy and tasty, and each time I make it I use different veggies.

  • scottjmower |

    Incredibly tasty! It's a staple in our menu reportoire.

  • Kathy Kazmaier |

    This recipe needed some liquid (chicken broth or water) to cook the vegetables.

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