Roasted Vegetables
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Nutrition balance score
Great
Glycemic Index
56
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories297.3 kcal (15%)
Total Fat13.4 g (19%)
Carbs42.9 g (17%)
Sugars9.6 g (11%)
Protein4.8 g (10%)
Sodium156.5 mg (8%)
Fiber9.6 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
⅓ cupextra-virgin olive oil
0.75 poundcarrots
medium, cut into 1 1/2 - inch thick circles
0.5 poundbrussels sprouts
halved
1 poundred potatoes
bliss, cut into 1 1/2 - inch thick slices
1 poundparsnips
medium, cut into 1 1/2 - inch thick slices
1 cupsweet potatoes
cut into 1 1/2 - inch thick slices
1 tablespoondried oregano
1 tablespoondried rosemary
1 teaspoondried thyme
1 teaspoondried basil
¼ teaspoonsea salt
1 teaspoonfreshly ground black pepper
Instructions
Step 1
Preheat oven to 400 degrees F.
Step 2
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
Step 3
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
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