Ver en Español
How to Make Flan
Peruvian Arroz con Pollo
Herb-Roasted Root Vegetables
herb-roasted root vegetables
medium turnips, peeled, cut into 1-inch pieces (3 cups)
medium parsnips, peeled, cut into 1/2-inch pieces (1 1/2 cups)
medium red onion, cut into 1-inch wedges (1 cup)
cup ready-to-eat baby-cut carrots
teaspoons Italian seasoning
teaspoon coarse salt
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.
Bake uncovered 45 to 55 minutes, stirring once, until vegetables are tender.
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.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2009 General Mills
© 2020 ®/TM General Mills All Rights Reserved
We also Love
Roasted Vegetables with Roasted Pepper Hummus
Green Beans with Bacon, Onion and Tomato
Vegetable Quinoa Salad
Easy Grilled Vegetables
Baked Potato Wedges
Roasted Vegetable Dip with Baked Pita Crisps
Try These Next
Oven-Fried Potato Wedges
Rice Pilaf with Green Beans and Carrots
Cucumbers and Tomatoes in Yogurt
Rate and Comment
There are no social login steps defined in Sitecore for this flow!