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Herb-Roasted Root Vegetables

  • Prep 15 min
  • Total 1 hr 10 min
  • Ingredients 7
  • Servings 6

Ingredients

2
medium turnips, peeled, cut into 1-inch pieces (3 cups)
2
medium parsnips, peeled, cut into 1/2-inch pieces (1 1/2 cups)
1
medium red onion, cut into 1-inch wedges (1 cup)
1
cup ready-to-eat baby-cut carrots
Cooking spray
2
teaspoons Italian seasoning
1/2
teaspoon coarse salt
© 2009 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
Calories from Fat
5
% Daily Value
Total Fat
1/2g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
260mg
11%
Potassium
340mg
10%
Total Carbohydrate
14g
5%
Dietary Fiber
4g
15%
Sugars
7g
Protein
1g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Roasting brings out the natural sweetness of vegetables. As some of the moisture is evaporated in the high heat, the sugar is concentrated, so it tastes sweeter.

Roasting is a great, low fat way to cook because no fat is added. Other low fat ways to cook are: broiling, boiling, grilling, braising and simmering.

Directions

  • 1 Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Arrange vegetables in single layer in pan. Spray with cooking spray (2 or 3 seconds). Sprinkle with Italian seasoning and salt.
  • 2 Bake uncovered 45 to 55 minutes, stirring once, until vegetables are tender.

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