Salads, Sides, & Snacks
Roasted Root Veggies
by: ffadmin

Makes 4 servings

Roasted Root Veggies

Print Recipe
Course: Side Dish
Ingredients Method

Ingredients
  

  • Olive oil spray
  • 1 turnip washed and cut into 1-inch chunks
  • 4 parsnips washed and cut into 1-inch chunks
  • 2 beets washed and cut into 1-inch chunks
  • 8 baby carrots washed and cut into 1-inch chunks
  • 1 rutabaga washed and cut into 1-inch chunks
  • 1 tablespoon extra-virgin olive oil

Method
 

  1. Preheat the oven to 450°F.
  2. Coat a baking pan with a few spritzes of olive oil.
  3. Place the olive oil in a resealable plastic bag and add the veggies; shaking to coat evenly.
  4. Spread the veggies on the pan and roast for 25 to 30 minutes, turning occasionally, or until the veggies are browned.

*Note: Remember to include ingredients when calculating daily intake allowances.

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