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Roasted root vegetables

By cuisinewithme.com

Roasted root vegetables

Prep:15minCook:35min

These easy roasted root vegetables will convert anyone to eating more veggies. Roasting brings out natural sweetness and intensifies flavor.

Updated at: Thu, 21 Nov 2024 11:50:26 GMT

Nutrition balance score

Great

Glycemic Index

71

High

Glycemic Load

10

Moderate

Nutrition per serving

Calories128.9 kcal (6%)

Total Fat7.3 g (10%)

Carbs14.1 g (5%)

Sugars3.3 g (4%)

Protein2.1 g (4%)

Sodium138.6 mg (7%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 cupscarrots

peeled and sliced into 1" chunks

peeled and sliced into wedges

sliced into wedges

2 cupsbaby potatoes

cut in quarters

2 Tbspolive oil

¼ tspfreshly ground pepper

1 tspherbes de provence

1 Tbspolive oil

1 Tbspfresh sage

Instructions

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Notes

19 liked

1 disliked

Delicious

Easy

Go-to

Crispy

Fresh

Linda Cooper· 11 months ago

Tamar Knochel· 2 years ago

I just used baby carrots instead of cutting large carrots. And the tiniest potatoes too which made this SUPER fat to prep! It was DELICIOUS!

I just used baby carrots instead of cutting large carrots. And the tiniest potatoes too which made this SUPER fat to prep! It was DELICIOUS!

Luv2Cook· 2 years ago

This was a great winter dinner. The only thing I added was a balsamic vinegar, olive oil and minced garlic dressing. Applied at serving time. 2 TSP each of the balsamic vinegar and oil and about 3 cloves of garlic. Salt and pepper to taste.

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