Roasted Root Vegetables
A variety of root vegetables like sweet potatoes, beets, and turnips make this colorful dish festive and nutritious.
- Yield
- 4 servings
- Serving size
- 1/4 of recipe (297g)
- Rating
- 2.97 of 5 (160 ratings)
Food groups
- Dairy: 1/4 cups
- Vegetables: 1 3/4 cups
Ingredients
- 4 root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.) (medium)
- 2 carrot (chopped)
- 1 onion (medium, chopped)
- 1/4 cup vegetable oil
- 3 tablespoons Parmesan cheese
Directions
- Wash hands with soap and water.
- Preheat oven to 350 °F. Cut vegetables into large chunks.
- Place in a medium-sized bowl and pour oil over top.
- Add seasonings or Parmesan and mix well.
- Spread an even layer on a baking sheet or pan.
- Bake for 1 hour or until tender.
- Check a few vegetables to see if they are tender.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 329.37 |
| Total Fat | 15.41 g |
| Saturated Fat | 2.61 g |
| Monounsaturated Fat | 6 g |
| Polyunsaturated Fat | 6 g |
| Linoleic Acid | 5 g |
| α-Linolenic Acid | 0.7 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 3.23 mg |
| Carbohydrates | 42.94 g |
| Dietary Fiber | 5.25 g |
| Total Sugars | 4.99 g |
| Added Sugars included | 0 g |
| Protein | 6.11 g |
| Calcium | 78 mg |
| Potassium | 1074 mg |
| Sodium | 91.6 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 57 mg |
| Phosphorus | 166 mg |
| Selenium | 2 mg |
| Zinc | 1 mg |
| Vitamin A | 238 mcg |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 20 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 3 mg |
| Vitamin K | 23 mcg |
| Folate | 59 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 3 mg |
| Choline | 31 mg |
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Source
Recipe by: Montana State University Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/roasted-root-vegetables. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.