Yield: 6
Roasted Root Vegetables
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Ingredients
- 2 red potatoes, diced
- 1 small rutabaga, peeled and diced
- 2 parsnips, peeled and diced
- 2 carrots, peeled and diced
- 1 red onion, cut into eighths
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp garlic powder
- 2 tsp dried thyme
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F.
- In a large roasting pan, toss the vegetables with the olive oil, red wine vinegar, garlic powder, thyme, salt, and pepper.
- Roast them until they are golden and cooked through, for approximately 45 minutes, tossing once or twice.
- Serve immediately or store in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 180Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 79mgCarbohydrates: 31gFiber: 5gSugar: 6gProtein: 4g
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