Roasted Root Vegetables

65 10 servings
Recipe By
Reviews
Prep Time
15
min.
Total Time
1
hr.
5
min.
Servings

10 servings

Oven-roasting and a sun-dried tomato dressing bring out the natural sweetness of carrots, parsnips and baby potatoes. Root vegetables have never tasted so good, so try this recipe at your next family get-together.

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What You Need

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Make It

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  • Toss vegetables with dressing in 13 x 9 inch baking pan. Bake at 450°F for 20 minutes. Reduce heat to 400°F and continue cooking for 30 minutes.
  • Serve with horseradish sauce for dipping.

Substitute

Use large thin skinned new potatoes cut in chunks in place of baby potatoes.

Make Ahead

Vegetables can be prepared a day in advance and cooked when ready to serve.

Servings

  • 10 servings

Healthy Living

  • Healthy Living

Nutrition Bonus

Excellent source of Vitamin A and high dietary fibre!

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 178
% Daily Value
Total fat 6.4g
Saturated fat 0.2g
Cholesterol 0mg
Sodium 244mg
Carbohydrate 29.4g
Dietary fibre 4g
Protein 2.6g
   
Vitamin A 110 %DV
Vitamin C 23 %DV
Calcium 5 %DV
Iron 9 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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