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Herb-Roasted Root Vegetables

herb-roasted root vegetables Side
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

Directions

Hide Images
  • 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.

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.

Nutrition Information

Nutrition Facts

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.
  • © 2009 General Mills

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